Thursday, September 30, 2010

Asian Lettuce Cups

I have wanted to make these vegetarian for some time, so that Aaron could enjoy them as well. I replaced the chicken with mushrooms and Morning Star Farms vegetarian chicken-like product.

1 1/2 tablespoon sesame oil
3 cups sliced shitake mushrooms
1/2 of a package of Morning Star Farms Chick'N Starters
1 clove garlic, minced
1/2 teaspoons grated ginger
1 (8 ounce) can sliced water chestnuts, drained and coarsely chopped
1 cup carrot peelings
1/4 cup unsalted dry roasted peanuts
3 tablespoons hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
2 teaspoons Sriracha sauce (the Rooster stuff~yum)
12 Boston lettuce leaves, cleaned
  1. Warm oil in a large skillet over medium heat until shimmering. Add the mushrooms and saute until mushrooms begin to release their liquid. Add the Morning Star Farms Chickn Strips, garlic, ginger, water chestnuts, carrot peelings, and dry roasted peanuts. Saute until chick'n strips are tender, about 5 minutes.
  2. Add the hoisin sauce, soy sauce, rice wine vinegar, and Sriracha sauce and bring to a simmer. Simmer for 10 minutes or until all the flavors are well incorporated.
  3. Place filling into lettuce cup and enjoy.

Serves 6. Two leaves of lettuce a piece with 1/2 cup filling in each cup. 154 calories, 7 grams of fat

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