Step 1

Make the Sauce: Mix the sauce ingredients in a small bowl and set aside.

Step 2

Cook the Mushrooms: Sauté the mushrooms, on medium-high,  in a heavy-bottomed skillet with coconut oil and a little salt.

Step 3

When the mushrooms are browned nicely remove them from the pan and set aside.

Step 4

Sauté the Veggies: Add the celery, carrots, the whites of the green onions, the ginger and the garlic. Sauté until fragrant. About 4 minutes.

Step 5

Make the Sauce: Make a well in the center of the pan and add the sauce to the center of the pan. Bring liquid to a boil. Reduce the heat and then the sauce should thicken and be nice and glossy.

Step 6

Add the Crunch: Add the diced water chestnuts, the cashews, and the tofu. Return the mushrooms to the pan.

Step 7

Add the Aromatics: Remove from the heat and add cilantro, greens or the onions, and sesame seeds.

Step 8

Serve: Serve with lettuce cups.