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Mushroom Bulgogi Lettuce Wraps

kept bylaerkin

1/2 cup low-sodium soy sauce
2 1/2 tablespoons dark brown sugar
6 garlic cloves finely minced (about 3 tablespoons)
2 tablespoons finely minced ginger (from a 2-inch piece)
2 tablespoons rice wine vinegar
4 teaspoons toasted sesame oil
4 tablespoons canola, grapeseed, or peanut oil
1 yellow onion quartered and thinly sliced
3 pounds assorted cremini and button mushrooms quartered
4 scallions thinly sliced
2 heads butter lettuce separated into leaves
4 cups cooked brown rice
2 Persian cucumbers thinly sliced (optional)
2 jalapenos thinly sliced (optional)
Kimchee (optional)
Korean hot pepper paste or Chile-garlic sauce (optional)
Toasted sesame seeds (optional)
Lime wedges (optional)



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