Thai Lettuce Wraps
Thai Lettuce Wrap
A refreshing entree with ginger, carrots, sprouts, and more!
- 1 head lettuce
- 3 cloves minced garlic
- 1 thumb-sized ginger, grated
- 1 red chli, de-seeded
- 2 sliced shallots
- 1 cup firm tofu, chopped small
- 1 grated carrot
- 1 egg
- 1/2 cup shredded red cabbage
- 3 green onions
- 2 larger sprouts (bean, sunflower)
- 3 tbsp lime juice
- 2 tbsp fish sauce
- 1 tbsp agave
- 2 tbsp 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.