Sunday, January 11, 2009

Hungry Girl Recipe: Veggie-Friendly Asian Lettuce Wraps

Ingredients: 6 medium iceberg lettuce leaves (or leaves from another round, firm head of lettuce) 6 oz. (about 1 3/4 cups) ground-beef-style soy crumbles (like the ones by Boca or Morningstar Farms), defrosted if previously frozen 1 cup canned sliced water chestnuts, drained & chopped 1 cup bean sprouts 3/4 cup chopped shiitake mushrooms 1/2 cup chopped scallions 2 tbsp. light/low-sodium soy sauce 1 tbsp. dark brown sugar (not packed) 2 tsp. chili garlic sauce (found in the Asian foods aisle) 1/2 tsp. sesame oil Directions: To prepare sauce, combine soy sauce, sugar, chili garlic sauce and oil in a small dish. Mix well and set aside. Bring a medium pot sprayed with nonstick spray to medium heat. Place all ingredients except for the scallions and lettuce leaves into the pot. Add the sauce, and stir. Cook for 2 - 3 minutes. Add scallions, cook for 1 minute more, and remove from heat. Divide mixture evenly among the 6 lettuce "cups" and enjoy 'em wrap-style (fold 'n chew!). MAKES 2 SERVINGS POINTS® value 4*
Courtesy of Hungry Girl

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