Thursday, March 3, 2011

Asian Lettuce Wraps

We love P.F. Chang's lettuce wraps so I wanted to make something with those flavors and lots of vegetables.  The sauce is very similar to my recipe on  This recipe makes 2 servings.

1 Head of Boston Lettuce, Iceberg works also (You'll get more servings out of it), leaves separated and washed

1 cup of uncooked shrimp, chopped in large chunks (You can use any meat)
1 red pepper, sliced
1 cup of steamed broccoli
1/2 red onion, sliced or chopped
1/2 cup cashews, chopped
1 large carrot, small slices 1/2 inch long

1/4 cup low sodium soy sauce
2 tsp. minced ginger
2 garlic cloves, minced
2-3 tbsp honey or agave nectar, depending on how sweet you want it
2 tbsp Franks buffalo sauce, this is more to taste you can add as much spice as you like

First heat a skillet to medium heat and add the pepper, onion and carrot.  Cook for about 5, until they have softened but are still vibrant in color and have crunch.  Add the shrimp and cook for another 5 minutes.  Add the broccoli and sauce and cook for a couple minutes until the sauce is coating and absorbed into the vegetables.

Toast the cashews in an oven heated to 350 degrees for 5 minutes, until golden brown.  Stir a couple times while they cook.

To assemble, just pile a spoon full of mixture in a lettuce leaf and sprinkle the cashews on top.

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