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Thai Lettuce Wraps

 

Thai Lettuce Wrap

A refreshing entree with ginger, carrots, sprouts, and more!

Course

Main Course
Cuisine

Thai

10 minutes
20 minutes
30 minutes

4

  • 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
    optional
  • 1/2
    cup
    shredded red cabbage
  • 3
    green onions
  • 2
    larger sprouts
    (bean, sunflower)
  • 3
    tbsp
    lime juice
  • 1
    tbsp
    honey
  • 2
    tbsp
    olive oil

  1. Put 1 T. oil into wok or large frying pan. Stir-fry garlic, ginger, chili and shallot for one minute over medium high heat.

  2. Add tofu, carrot, cabbage and green onions and the other T olive oil. Stir-fry for one more minute.

  3. Add lime juice, Nama Shoyu and honey while stir-frying. Push ingredients to the side and add the egg white. Mix in with other ingredients. 

  4. Add sprouts, stir and remove from heat. Taste and salt if needed.

  5. Serve in lettuce leaves and eat by hand.

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