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Lettuce Wrap

 
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A Chinese inspired stir-fry dish is wrapped into lettuce leaves to serve, and enjoy all the yummy goodness in one wrap!

Yield

4

servings

Prep

15

min

Cook

8

min

Ready

26

min

Low in Saturated Fat, Trans-fat Free
 

Ingredients

1 tablespoon vegetable oil
1 inch ginger
freshly minced
*
3 cloves garlic
or as needed, freshly minced
2 each scallions, spring or green onions
thinly sliced
2 each mushrooms
cremini or white, sliced
2 stalks celery
tough ends removed and thinly sliced
*
1 medium carrots
thinly slice into 1/8-inch matchsticks
1 small zucchini
optional, green or yellow, thinly slice into 1/8-inch matchsticks
1 each sweet red bell peppers
any color, thinly slice into 1/4-inch strips
1 small banana peppers
or jalapeno, thinly slice into 1/4-inch strips, optional
1 cup water chestnuts
drained and thinly sliced
*
1 each tofu
1 package, smoked, slice into 1/2-inch strips, optional, or 1 cup of cooked and shredded chicken
*
1 large eggs
Sauce:
2 tablespoons soy sauce, tamari
or to taste
1 tablespoon oyster sauce
or to taste, optional, or add 1/2 tablespoon sugar, 2 teaspoons of cornstarch mixed with a few tablespoons of water
2 teaspoons chili garlic sauce
or to taste, or add some red pepper flakes and more garlic to taste
*
1 teaspoon rice vinegar
or to taste
To serve:
1 each cucumbers
peeled and seeds removed, slice into 1/8-inch matchsticks
½ cup cilantro
freshly chopped
1 x lettuce leaves
as needed, prefer larger leaves, well washed and pat dry, separated
*

Directions

Heat the vegetable oil in a wok or a large nonstick skillet over medium high heat.

Add the ginger, garlic, and scallions, stirring, and cook for about 1 minute.

Add the mushrooms, stirring, and cook for 2 minutes.

Stir in carrots, celery, zucchini if using, both sweet bell peppers and banana pepper or jalapeno if using, and cook for about 3 to 5 minutes until the vegetables are tender but still crispy.

Add the water chestnuts and smoked tofu or shredded chicken, stirring, and cook until the tofu or chicken is cooked through about 2 minutes.

Add all the sauce ingredients to taste, stirring, and cook for another 1 minute until thickened and well coated.

Remove from the heat, stir in the cilantro and cucumber.

Place the lettuce leaves on the serving plate.

Spoon 1 to 2 tablespoons of stir-fried vegetables onto each leave, depending on the size of the leave.

Serve and enjoy!

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 203g (7.2 oz)
Amount per Serving
Calories 9644% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 611mg 25%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 9%
Sugars g
Protein 9g
Vitamin A 59% Vitamin C 173%
Calcium 5% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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