Have some veggies lying around that need a home? Looking for something tasty but only have some odds and ends in the pantry? This recipe will fit the bill. It’s so flexible! Pick your protein, pick your veggies, add a simply yummy sauce & pile on some lettuce leaves. Easy peasy!
Kitchen Sink Lettuce Wraps
Ingredients
Pick your protien
- 1 lb ground beef
- 1 lb ground chicken
- 1 lb ground turkey
- 1 pkg extra firm tofu
Add some flavors
- 1 Tbsp Oil canola or vegetable
- 1/2 C Slivered Onions
- 1 Tbsp Garlic
- 2 tsp. Ginger grated
Pick your Veggies - there are lots of options! I try to do about 4C of veggies for every 1 lb of protein
- Cabbage
- snap peas
- Snow Peas
- Carrots - Shredded is best
- Bean Sprouts - canned or fresh
- Mushrooms - canned or fresh
- Water Chestnuts
- Bamboo Shoots
Make the Sauce
- 1/4 C Veggie Chicken or Beef Stock
- 2 Tbsp Soy Sauce
- 1 Tsp Hoisin Sauce
- 1/2 tsp rice wine vinegar
- 1 Tbsp Cornstarch
Instructions
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In a skillet or wok add 1 tbsp oil and saute onions, garlic and ginger until they start to smell awesome, then add & brown off your protein - you may need to add a bit more oil to your tofu or lean chicken to get it to brown nice. Once your protein is done, remove and drain on a paper towel lined plate
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In your skillet add in the veggies in the order of "hardness" - carrots take longer to cook than canned bean sprouts - when your veggies are getting soft and wilted, add back in the protein and stir well.
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While your veggies are cooking - mix all of the sauce ingredients together in a small bowl. If you're using more veggies - be sure to increase the amount of sauce so it's not too dry. I usually just add a bit more stock to compensate.
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When everything is cooked through - pour in your sauce, bring to a sizzle so it thickens and it's done!
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Serve with rice (brown or white) and lettuce leaves for wrapping
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Yum!
