January 20, 2011

Quick Bite: Pan Asian Lettuce Wraps

Forgive me, dear lettuce, as I never seem to pay attention to you except to throw you in a salad. This is my simple homage to your green glory (and the flavors of Asia) as you really bring this dish together!

(serves 2-3)
1/2 lb. meatless meat (I used Nate's meatless meatballs cut up)
1/2 chopped Chinese (or Japanese) eggplant
7-8 sliced white mushrooms
2 sliced green onions
2 large tablespoons of garlic chili sauce (Thai, Vietnamese or Chinese)
1/3 cup of soy sauce
1 tablespoon of olive oil (enough to coat pan)
6-7 large lettuce leaves (butter or romaine)
Handful of chopped fresh cilantro
1 lime cut in half
Ground peanuts (optional)

Put olive oil into skillet and heat on medium high. (If using ground chicken or other meat, cook meat first and then add vegetables). When heated, throw in eggplant, mushrooms, soy sauce and chili sauce. After 2 minutes, add meatless meat. Cook until eggplant and mushrooms are tender and meatless meat is heated. Remove from heat. Top with green onions and peanuts. Assemble using lettuce as shell, topping with cilantro and a squeeze of lime. Happy eating!

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