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Beth’s Asian Lettuce Wraps

Beth's Asian Lettuce Wraps

Ingredients

2 tsp. vegetable oil

2 cloves garlic, minced

2 tsp. fresh ginger, minced (dried ginger can be substituted)

3 cups black beans, rinsed

1 cup white mushrooms, minced

½ cup carrots, grated

3 green onions, chopped

¼ c. cilantro, chopped (optional)

1 head bib, iceberg, or romaine lettuce, washed and leaves separated

 

Sauce:

4 Tbsp. soy sauce

4 Tbsp. brown sugar

½ tsp. sesame oil

2 Tbsp. rice wine vinegar

½ tsp. fresh ginger, minced (dried ginger can be substituted)

 

Instructions

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. Add cilantro and beans and stir to combine. 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.

 

 

 

Recipe originally posted on Super Healthy Kids. The experts in making fruits & vegetables simply, fun, & delicious! The blogs are a must read. Please sign up for the weekly newsletter at Super Healthy Kids

Please follow us on Facebook or Twitter

 

Recipe originally posted on Super Healthy Kids. The experts in making fruits & vegetables simply, fun, & delicious! The blogs are a must read. Please sign up for the weekly newsletter at Super Healthy Kids

Please follow us on Facebook or Twitter

 

 

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Originally posted 2015-05-11 11:29:42. Republished by Blog Post Promoter

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