Asian Veggie Lettuce Cups Author: Liz DellaCroce | The Lemon Bowl Nutrition Information Serves: 4 Serving size: 1 Calories: 147 Fat: 3.2g Saturated fat: .5g Carbohydrates: 26.2g Sodium: 302mg Fiber: 5.4g Protein: 5.2g Recipe type: Entree Cuisine: Asian Prep time: 10 mins Cook time: 10 mins Total time: 20 mins Save Print The classic Chinese Chicken Lettuce Cups get a remake - veggie style! Ingredients 1 head iceberg lettuce - leaves separated 2 tbs ginger - minced 3 cloves garlic - grated 2 tsp sesame oil 3 tbs soy sauce - low sodium 2 tbs hoisin sauce 2 tbs rice vinegar 2 tsp chili garlic paste -optional 1 onion - diced 1 zucchini - diced 1 red pepper - diced 1 c green peas - fresh or frozen 4 shitake mushrooms - sliced 8 oz can water chestnuts - diced 8 oz can bamboo shoots - sliced 4 scallions - minced Instructions In a small bowl, whisk together sauce: ginger, garlic, sesame oil, soy, hoisin, rice vinegar, chili garlic paste; set aside. Heat a wok or large, deep pan over medium high and spray with non-stick spray. Add onions with a pinch of kosher salt (to release juices) and saute for 3-4 minutes. Add zucchini and red pepper; continue sauteing for 3 minutes until veggies have softened. Add green peas (defrosted if using frozen) and mushrooms; cook additional 2 minutes. Pour in reserved sauce, chestnuts and bamboo shoots. Bring to a boil then simmer for 2 minutes to let flavors develop. Serve in lettuce cups with scallions on top. Dont forget the sriracha!
Posted on: Fri, 11 Jul 2014 15:20:36 +0000
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