Siam stir-fry wrap
4 Servings
Ingredients
| Quantity | 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 | |
Directions
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