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Tuesday, January 19, 2016

asian lettuce wraps

Ingredients

  • Servings: 8
  • 2 teaspoons spectrum naturals® canola oil
  • 1 (320 g) package yves veggie cuisine® garden veggie crumble
  • 1 clove garlic, minced
  • 2 teaspoons grated gingerroot
  • 2 tablespoons hoisin sauce
  • 1/2 teaspoon spectrum naturals® sesame oil unrefined
  • 1 pinch dried red chile peppers
  • leaf lettuce
  • toppings:
  • 1/2 cup shredded carrot
  • 1/2 cup diced english cucumber
  • 1/2 cup diced sweet red pepper
  • 1/3 cup chopped green onion
  • 1/3 cup chopped fresh coriander

Recipe

    Preparation Time: 15 mins Cook Time: 7 mins Ready Time: 22 mins

  • in a large non-stick skillet, heat oil over medium heat. add garden veggie crumble, garlic and gingerroot. cook for 2 minutes, stirring occasionally.
  • stir in hoisin sauce and sesame oil. add chile peppers or pepper sauce, to taste. reduce heat to low; cook for 5 minutes.
  • place about 3 tablespoons (45 ml) veggie filling on each lettuce leaf. add toppings. roll up lettuce.

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