Siam stir-fry wrap

Yield: 4 Servings

Measure Ingredient
1 tablespoon Dark sesame oil
½ cup Chopped red bell pepper
1 tablespoon Fresh ginger root; peeled and minced
2 teaspoons Curry powder
4 Garlic cloves; minced
1½ cup Shredded cabbage; red
1½ cup Shredded carrots
2 tablespoons Low sodium soy sauce
2 tablespoons Minced fresh cilantro
½ teaspoon Dried basil
2 tablespoons Fresh lime juice
12⅓ ounce Extra-firm tofu; diced
3¾ ounce Bean threads;, (cellophane noodles)
4 Lettuce leaves
4 Fat-free flour tortillas
¼ cup Fresh lime juice
3 tablespoons Creamy peanut butter
3 tablespoons Low sodium soy sauce
3 tablespoons Honey
1 teaspoon Chile paste with garlic
4 Garlic cloves; minced

SPICY PEANUT SAUCE

Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper, ginger, curry powder, garlic, cabbage and carrots; saute 4 minutes or until cabbage wilts. Stir in soy sauce, cilantro, basil, lime juice, and tofu; remove from heat.

Cook bean threads in boiling water for 1 minute and drain well.

Combine all ingredients for spicy peanut sauce in a small bowl; stir well with a whisk.

Place 1 lettuce leaf on each tortilla; divide bean threads evenly over lettuce. Place 1¼ cups tofu mixture over bean threads; spoon 2 tablespoons of spicy peanut sauce over mixture and roll up.

Per serving: 419 Calories; 12g Fat (24% calories from fat); 18g Protein; 67g Carbohydrate; 0mg Cholesterol; 1667mg Sodium Recipe by: Cooking Light, March 1998 (modified) Posted to EAT-LF Digest by "Joanne M. McAndrews" <jmca@...> on Mar 8, 1998

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