Thursday, March 25, 2010

Veggie-Friendly Asian Lettuce Wraps

This recipe is from the Hungry Girl website, but I changed a few things. I've added my changes in red.

Veggie-Friendly Asian Lettuce Wraps
PER SERVING (3 wraps): 220 calories, 3.5g fat, 971mg sodium, 30g carbs, 8g fiber, 10g sugars, 21g protein -- POINTS® value 4* (If using ground beef, it will be more.)


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 I used 1/2 pound lean ground beef
1 cup canned sliced water chestnuts, drained & chopped 1 6 oz. can
1 cup bean sprouts Didn't use
3/4 cup chopped shiitake mushrooms Used 4 oz. fresh button mushrooms, chopped
1/2 cup chopped scallions I used 1/4 cup only because I ran out!
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


To prepare sauce, combine soy sauce, sugar, chili garlic sauce and oil in a small dish. Mix well and set aside.

Cook beef in a skillet until done, breaking up bigger chunks (I used a pastry blender to break it up, but a potato masher would work well, too). (If using soy crumbles, use original directions which state: 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!).


I was able to make 3-4 servings out of mine with the changes I made.