Asian Lettuce Wraps

Recently I found a recipe online for a vegetarian version of Asian Lettuce Wraps. It looked interesting so I ran it past the Hubby and he gave it a thumbs up. These are pretty easy to make if you assemble all the ingredients first.

 Ingredients:

For the peanut sauce

1/3 cup of water

1/3 cup of soy sauce

1/3 cup of cooking sherry ( I would think you could use some dry white wine instead)

2/3 cup of peanut butter

1 tsp of cayenne pepper

1 tbsp of fresh lime juice

 

 Mix all of the ingredients with a whisk until well incorporated. You can nuke the sauce if it doesn't blend well.

The veggie portion of this is subjective. The recipe I found gave no amounts so I will tell you how I did it.

About 1 cup of edamame, mine were slightly frozen

1 large handful of bean sprouts

1 can of garbanzo beans, drained and rinsed

sliced mushrooms, one pint, any type you like

5-6 basil leaves, washed and rough chopped

1 teaspoon of fresh grated ginger

2-3 large garlic cloves, minced

red pepper flakes to taste

2 tbsp of sesame oil

2 tbsp of soy sauce

2 tbsp of cooking sherry

 1 head of washed and dried lettuce. I think butter works the best but I tried it with iceberg which was recommended, not so much!

 

Oil for cooking, I would use peanut as it has a high smoking point, I only had canola and it was fine but a bit smoky for a minute.

Add oil to heated wok. Sauté veggies until desired doneness. Turn the heat to low.

 

Mix the liquid ingredients in a small bowl and add to the wok along with the basil, ginger, garlic, and red pepper flakes.

 

To serve: Place a lettuce leaf on your plate, place about 1/2 cup of the veggie mix, drizzle some of the peanut sauce and top. We topped ours with julienne carrots, green onions and chopped peanuts.

This recipe is so yummy and good for you. The perfect "Meatless Monday" meal!

Jill