VEGGIE-FRIENDLY ASIAN LETTUCE WRAPS
2 tablespoons light or low-sodium soy sauce
1 tablespoon dark brown sugar (not packed)
2 teaspoons chili garlic sauce (found in the Asian foods aisle)
1/2 teaspoon sesame oil
1 cup canned sliced water chestnuts, drained and chopped
6 ounces ground-beef-style soy crumbles, defrosted if previously frozen
1 cup bean sprouts
3/4 cup chopped shiitake mushrooms
1/2 cup chopped scallions
FOR SERVING:
6 medium iceberg lettuce leaves (or leaves from another round firm head of lettuce)
Combine soy sauce, sugar, garlic sauce, and sesame oil in a small dish. Mix well and set aside.
Bring a medium pot sprayed with nonstick spray to medium heat. Place water chestnuts, soy crumbles, bean sprouts and mushrooms into the pot. Add the prepared sauce and stir. Cook for 2 to 3 minutes.
Add scallions, cook for 1 minute more and remove from heat.
TO SERVE:
Divide mixture evenly among the 6 lettuce "cups" and enjoy.
Makes 2 servings
Source: Hungry Girl by Lisa Lillien
2 tablespoons light or low-sodium soy sauce
1 tablespoon dark brown sugar (not packed)
2 teaspoons chili garlic sauce (found in the Asian foods aisle)
1/2 teaspoon sesame oil
1 cup canned sliced water chestnuts, drained and chopped
6 ounces ground-beef-style soy crumbles, defrosted if previously frozen
1 cup bean sprouts
3/4 cup chopped shiitake mushrooms
1/2 cup chopped scallions
FOR SERVING:
6 medium iceberg lettuce leaves (or leaves from another round firm head of lettuce)
Combine soy sauce, sugar, garlic sauce, and sesame oil in a small dish. Mix well and set aside.
Bring a medium pot sprayed with nonstick spray to medium heat. Place water chestnuts, soy crumbles, bean sprouts and mushrooms into the pot. Add the prepared sauce and stir. Cook for 2 to 3 minutes.
Add scallions, cook for 1 minute more and remove from heat.
TO SERVE:
Divide mixture evenly among the 6 lettuce "cups" and enjoy.
Makes 2 servings
Source: Hungry Girl by Lisa Lillien
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