Beth's Asian Lettuce Wraps
- 2 clove garlic
- 2 teaspoon ginger root, fresh
- 1 cup, pieces or slices mushrooms, white
- 2 medium carrot
- 1/4 cup cilantro
- 3 stalk green onion
- 2 teaspoon olive oil
- 30 ounce black beans, canned
- 1 head lettuce
- 4 tablespoon soy sauce, low sodium
- 1/4 tablespoon brown sugar
- 1/2 teaspoon sesame oil
- 2 tablespoon vinegar, rice wine
- 1/2 teaspoon ginger root, fresh
- 2 teaspoon Sriracha sauce
Mince garlic, ginger, and mushrooms. Grate 1/2 cup carrots and 1/4 cup cilantro, if using. Slice green onions thinly.
Saute mushrooms, carrots, onions, garlic and ginger with oil in a large sauté pan. Cook over medium-high heat, adding water if necessary, until vegetables are cooked and reduced in volume by about 1/3. This should take about 5 minutes. Drain and rinse beans. Add to skillet with fresh cilantro and mix together.
In a separate bowl combine sauce ingredients and whisk until sugar has dissolved. Add to sauté pan and bring all ingredients to a boil (Some sauce can be reserved for dipping, if you would like). Remove sauté pan from heat and spoon bean mixture into lettuce leaves. Top with sriracha sauce, if you like spicy food. To see our complete post click here.
Calories: 271kcal | Carbohydrates: 45g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Sodium: 1886mg | Fiber: 17g | Sugar: 5g