Thai Vegetable Lettuce Wraps
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Serves 4 as an appetizer/2 as a main course1 Head iceberg lettuce4 cloves garlilc1 thumb-size piece ginger, grated1 jalepeno seeded and thinly sliced2 shallots, thinly sliced4 carrots, shredded1 cup of slice mushrooms1 eggs, beaten1/2 head cabbage, shredded6 scallions, sliced lengthwise1 cup alfalfa sproutszest and juice of one lime1 tbsp chopped lemongrass2 tbsp low sodium soy sauce2 tbsp fish sauce2 tbsp oyster sauce1/4 cup roughly chopped dry roasted peanuts
Heat oil in a large frying pan or wok. Add gar;oc. ginger and shallots; cook for 1 minute. Add rest of the vegetables stir fry while adding lime zest and juice, soy sauce, fish sauce, oyster sauce. Stir fry for 1 minute, push ingredients to side of pan and add beaten egg, stir frying quickly. Add bean sprouts and stir for one minute. Remove from heat. Serve 2 heaping tablespoons in each lettuce leaf. Garnish with chopped nuts, wrap and eat.
Number of Servings: 2
Recipe submitted by SparkPeople user BKNY11216.
Number of Servings: 2
Recipe submitted by SparkPeople user BKNY11216.
Nutritional Info Amount Per Serving
- Calories: 397.3
- Total Fat: 21.9 g
- Cholesterol: 212.5 mg
- Sodium: 521.7 mg
- Total Carbs: 40.4 g
- Dietary Fiber: 13.9 g
- Protein: 15.5 g
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