Hg's Veggie-Friendly Asian Lettuce Wraps - Ww Points = 4 |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 12 |
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This is a Hungry Girl Recipe. I haven't tried it yet but it sounds so good. 5g fat, 971mg sodium, 30g carbs, 8g fiber, 10g sugars, 21g protein - POINTS. value 4* This recipe from the HG cookbook is TOO good. Make it immediately. Ingredients:
6 medium iceberg lettuce leaves (or leaves from another round, firm head of lettuce) |
6 ounces soy crumbles (about 1 3/4 cups ground-beef-style like the ones by boca or morningstar farms) |
1 cup sliced water chestnuts, canned, drained & chopped |
1 cup bean sprouts |
3/4 cup shiitake mushroom, chopped |
1/2 cup scallion, chopped |
2 tablespoons light soy sauce (or low sodium) |
1 tablespoon dark brown sugar (not packed) |
2 teaspoons chili-garlic sauce (found in the asian foods aisle) |
1/2 teaspoon sesame oil |
Directions:
1. To prepare sauce: combine soy sauce, sugar, chili garlic sauce and oil in a small dish. Mix well and set aside.
2. Bring a medium pot sprayed with nonstick spray to medium heat. Place all ingredients, except for the scallions and lettuce leaves, into the pot. Add the sauce and stir. Cook for 2 - 3 minutes.
3. Add scallions, cook for 1 minute more, and remove from heat.
4. Divide mixture evenly among the 6 lettuce cups and enjoy 'em wrap-style (fold 'n chew!).
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