I’ve been all about some Thai food cooking recently so I thought I’d repost this one. Enjoy~
There are some days that I am simply tired of having food sensitivities. I miss going into any restaurant anywhere and ordering anything I want without having to examine a menu, question the waitstaff or order as if I’m in the midst of When Harry Met Sally (I’d like the Southwestern salad without the beans or tomatoes and with the dressing on the side unless of course it has gluten in it, then no dressing at all. And does the guacamole have preservatives or is it fresh. . .).
Needless to say, my daughter and I have spent much time modifying some of our old restaurant favorites and creating healthier options in our own kitchen. Sometimes, we agree that the results are not so great, but usually, we find that we have created a “new favorite” to add to our own meal menu.
One of those recipes is our Thai peanut lettuce wraps and stir fry veggies. What I love about this dish is that it is very “forgiving” and when I say “forgiving,” I mean you can basically make it without any measuring tools and use any veggies in the fridge. Oh yeah, that makes for my kind of meal!
Growing Grace Farm’s Thai Lettuce Wraps and Stir Fry Veggies
Ingredients for the wraps:
Favorite source of protein (we like organic ground white meat turkey) or can be completely vegetarian
Lettuce that will fold–butter, bib or romaine
Gluten free tamari, fish sauce, rice wine vinegar, natural peanut butter, lime juice, sriracha, grated fresh ginger and sweetener, if desired (honey, raw sugar or brown sugar work best)
Ingredients for stir fry:
Any vegetable chopped, sliced or diced to desired size
Grated fresh ginger
Gluten free tamari, fish sauce, rice wine vinegar, lime juice, chopped cilantro, and sweetener, if desired
1. Prepare your protein or vegetable source for the wraps by cooking/sauteeing in a pan.
2. Mix ingredients for sauce in a mason jar or food processor in these ratios:
1 fish sauce, 1 tamari, 2 rice wine vinegar, 2 lime juice, 2 peanut butter then add sweetener, ginger and sriracha to taste; add water to desired consistency
3. Mix the sauce into the protein or vegetable source and keep warm. And yes, if desired, the sauce can be served on the side. (I would suggest warming it though)
4. Wash and pat dry lettuce.
5. Heat some sesame oil in a wok or saute pan on medium high heat. I don’t like the heat to get too high as the vegetables seem to cook too quickly.
6. Throw in your veggies and fresh ginger and reduce heat to medium. Stir.
7. Mix ingredients for sauce in these ratios.
1 fish sauce, 1 tamari, 1 rice wine vinegar, 2 lime juice; add cilantro and sweetener to taste
8. When vegetables are still crisp and bright in color, turn off and remove from heat to keep them from overcooking.
9. Add sauce and stir to coat.
10. Stir fry can be served on the side or as the mixture for the wraps.
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