Day 4. It turns out I have a couple of broken ribs. Good times! Ice and heat, ice and heat, and this morning seems a bit better than the past few days. But I am going to Boise and Twin Falls anyway, in 2 days!
One more recipe from Michelle’s garden to deal with the lettuce onslaught, one of my favorite things, Thai Lettuce Wraps:
Thai Lettuce Wraps
1 head lettuce – any kind, but a firmer leaf works better
3 cloves garlic, minced
1 thumb size piece of ginger, grated
1 red chili de-seeded and finely sliced (you can leave this out if you want it mild)
2 shallots, finely sliced
1 C firm tofu, chopped into small squares
1 carrot, grated
1 egg white, organic, free range
1/2 C shredded red cabbage
3 green onions
2 C larger sprouts (bean, sunflower)
3 T lime juice
2 T Nama Shoyu
2 T fish sauce (or more Nama Shoyu – but the fish sauce does make this taste really good!)
1 T agave
2 T olive oil
Put 1 T. oil into wok or large frying pan. Stir-fry garlic, ginger, chili and shallot for one minute over medium high heat. Add tofu, carrot, cabbage and green onions and the other T olive oil. Stir-fry for one more minute. Add lime juice, Nama Shoyu, fish sauce and agave while stir-frying. Push ingredients to the side and add the egg white. Mix in with other ingredients. Add sprouts, stir and remove from heat. Taste and add fish sauce or salt if needed.
Serve in lettuce leaves and eat by hand.