Lettuce Bundles

[Guest guest]

Lettuce Bundles

3 tbsp each soy sauce and white wine (or broth)

1 tbsp cornstarch

2 tsp rice or white vinegar

2 boneless skinless chicken breasts, very thinly sliced

2 tbsp vegetable oil

1 tbsp minced fresh gingerroot

2 cloves garlic, minced

1 small onion, sliced

2 large carrots, peeled and sliced

1 cup shredded cabbage

Half thinly sliced medium sweet red pepper

1 cup sliced mushrooms (shiitake, cremini or button)

1 green onion, sliced

2 cups bean sprouts

1 or 2 heads leaf lettuce, separated

1/2 cup hoisin sauce

Combine soy sauce, wine, cornstarch and vinegar; transfer a generous 1 tbsp

to bowl and set remainder aside. Add chicken to bowl and toss to coat.

In large nonstick skillet, heat oil over medium heat; cook ginger, garlic

and onion for a few minutes until starting to brown. Stir in chicken; cook

until no longer pink. Add carrots, cabbage, red pepper and mushrooms; cook,

stirring until vegetables soften but are still crisp.

Stir reserved soy sauce mixture; add to pan along with green onion and

sprouts; gently stir-fry until sprouts are translucent and sauce is

thickened, 2 to 3 minutes.

Place bowl of lettuce leaves, bowl of warm vegetable mixture and bowl of the

hoisin sauce in centre of the table. Each diner then takes lettuce leaf,

spreads it evenly with a few spoonfuls of the hoisin sauce and tops it with

some of the vegetable mixture; gently fold and roll lettuce into bundle to

eat.

Serves 6

165 Calories;11g Protein;6g Fat;18g Carbs

Source: Foodland Ontario.

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Marilyn

Moderator for ~

Diabetic_Recipes

Any advice or recipe found here should be

passed by your dietician or physician,

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