Sweet n’ Sour Green Beans and Bacon

(Becky, the Mama.)

Greg is away this evening, having dinner with a friend.  And therefore, I decided to make this dish that I created and love and that he considers, actually, to be the Side Dish From Hell.

His three least favorite foods are onions, peppers and green beans, so even the addition of a scrumptious sauce and bacon could not turn his head.  It would turn his stomach, but not his head. Greg worked many summers as a kid in Oregon either picking green beans or in a bean cannery and he has vowed, and I respect this, never to eat another green bean again.  Onions and peppers, according to him, have an “icky, slimy” texture and are also to be avoided.

So while Greg is gone, and won’t have to even look…I made my own Dream Dinner to Eat in Bed, while snuggled in my PJs.  Tonight’s dream meal is made of this sweet and savory green bean dish, below,  loaded with sautéed onions and sweet peppers, with a side of (I know, it’s bad, but try not to groan) boxed Kraft macaroni and cheese. Served with a spoon in a big flat pasta bowl. With a glass of ice cold milk in a frosty-frozen mug.  And a cozy blankey tucked around my feet. While I watch non-action-related shows like Parenthood and Oprah’s Next Chapter, TV my husband enjoys about as much as green beans.

Of course, I miss my man, as I do adore him.

But in the meantime, I’m soldiering on the best I can,  a bowl in one hand, remote in the other.

Sweet n’ Sour Green Beans with Bacon

Ingredients

2 cans or 4 cups frozen or fresh green beans, cooked and drained well

1 T. olive oil

1/2 c. red onion, diced

½ c. chopped sweet red pepper (I used some mini red and yellow peppers)

3 T Thai sweet chili sauce (in the Asian aisle…or World Market)

2 T. brown sugar

¼ c. red wine vinegar

1/3 c. crumbled bacon (I used some Hormel pre-cooked bacon pieces this time.  Some nights you just take the easy way.)

*Vegans can use a vegetarian bacon bits product instead or use sliced almonds that have been sauteed in smoked paprika and a little olive oil instead.

Salt and Pepper to taste (I like a lot of black pepper in this)

Directions

Turn oven to broil

Drain green beans as well as you can. (I even use a paper towel to sort of pat them dry in the colander.)

In an oven-proof skillet saute onions and peppers in olive oil.  Add the Thai sweet chili sauce, red wine vinegar and brown sugar. Cook and stir all together until it is syrupy.

Add well drained green beans and stir once again until well heated.  Add salt and pepper to taste.  (This will vary quite a bit depending on whether you used canned or fresh or frozen green beans.)  Sprinkle the top with bacon crumbles and put pan under broiler for a minute or two until bacon is crisp and beans are bubbling.

Serve as a side dish (a nice alternative for a Thanksgiving green bean casserole) curl up with a bowl of it, while lounging in your PJs.

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Sweet n’ Sour Green Beans and Bacon
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© Copyright 2012 – All Rights Reserved


Sesame Chicken with Honey Garlic Sauce

(Becky, the Mama.)

One of my most-repeated cooking mottos is, “It’s all about the sauce.”  Growing up in Texas, pot luck suppers often provided informal competitions for whose mama made the best Bar-B-Que Sauce or home-made Salsa. My palette was set for big flavors at a young age.  And I am still like a kid when it comes to tasty dipping sauces.

One of my favorite flavor combinations are foods that use the following layers of flavor and texture:  crunchy, spicy, savory, garlicky, tangy and sweet.  A tall order, but I think I may have created the perfect irresistible dish that, as we say in the south, “has it ALL going on, ya’ll.”

These spicy oriental style chicken strips get an extra crisp texture by dipping them in a mixture of egg whites and siracha,  then rolling in seasoned flour and cornstarch before pan-frying in healthy coconut oil. 

And wait until you try this sweet garlicky sauce made with honey, soy and a touch of molasses.  So easy and only has to be heated to a boil then simmered for a minute before serving, but the depth and layers of flavor is amazing.

Move over Colonel,  I think I may have given a whole new defination to finger lickin’ good!

Sesame Chicken with Honey Garlic Sauce

 

Serves 3 to 4 people

Ingredients:

½ to 1/3 c coconut oil (may substitute other oil, but this is my favorite)

12 chicken tenders (or breasts cut in 12 tender-sized slices)

2 egg whites

1 T. siracha (or Tabasco or Frank’s Red Hot Sauce)

½ c. flour

½ c. cornstarch

1 ½  t. Tony’s Cajun Seasoning

1 t. steak or grill seasoning

1 T. sesame seeds (black or white, I used black

For sauce:

½ cup honey

¼ cup low sodium soy sauce

3 cloves fresh garlic grated

1 T. vinegar

1 T. molasses

1 T. sweet thai chili sauce

1 T. bourbon (may omit and sauce will still be delicious) 

Directions:

Heat Oven to 250 degrees.

Melt about 1/3 to ½ cup coconut oil in a large skillet, so that there is about ¼ inch of oil in the pan.  Heat to medium high.

Rinse and pat dry a dozen chicken tenders.   Lightly salt and pepper them.  In a side shallow bowl, mix egg whites and siracha sauce.   In another bowl, mix flour, cornstarch, Cajun seasoning, grill seasoning and sesame seeds.

Using long tongs, dip tenders first in egg white mixture and then in dry flour mixture, then carefully in hot oil in skillet, about 6 at a time.   Turn when golden brown and crispy on one side.  Repeat on the other side.  Put the first batch in a warm oven on a cookie sheet while waiting for next set of tenders to cook

In the meantime, in a saucepan, mix all the ingredients listed for the sauce.   Heat to boiling, stirring occasionally, and then simmer for one more minute.  Let cool a bit before pouring into small individual dipping bowls. Serve each person 3-4 chicken tenders about 3 T. of dipping sauce.   We enjoy this meal with brown jasmine rice and colorful stir-fried veggies as a side dish.  Fresh sliced pineapple makes the perfect  dessert.

(Vegan variation: use a vegan chicken-substitute product, extra firm tofu or seitan instead of chicken.  Substitute egg white with a 3 Tablespoons water mixed with 1 T. flax meal.)

 
 

This was printed from: We Laugh, We Cry, We Cook

The site URL: http://welaughwecrywecook.com

The Title: Sesame Chicken with Honey Garlic Sauce

The URL: http://wp.me/p1UwM9-L9

© Copyright 2012 – All Rights Reserved

 

 

 

 

 

 

 

 


“Healing” Panang Curry 2 Ways — Traditional and Soup

Panang Curry Soup

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Traditional Panang Curry with Shrimp

(Becky, the Mama.)

A sure-fire way to humble yourself is to announce: “I never (fill-in-the-blank)” publically.  (Or worse, “My child will never…..”)   And so when I declared, on Facebook that I almost never get sick, I should have known I was in for it.

For some unknown reason, for nearly a week, day after day, I  forgot to take my daily regime of immune-boosting supplements (fish oil, odorless garlic, probiotics, super green food powder) and woke up one morning feeling as though I was swallowing razor blades.

I went on the attack with liberal doses of all my regular supplements above  plus a couple of more exotic-sounding ones: olive leaf extract and astragalus.  By mid-afternoon my throat had calmed considerably and by nightfall it did not hurt at all.  (I did, however, get the standard stuffy head, runny nose bit – though, thankfully, without fever and it seems to be running its course fairly quickly.)

My husband was also out of town, so I had no choice but to practice good self-care and nourish my body as best I could, all by my lonesome.

In addition to honey-sweetened white tea (more nutrition-packed than green tea) laced with fresh grated ginger, and sips of Feel Good Blueberry Smoothie, I made two pots of healing soup.

First, I made a classic home-style chicken soup, a super quick and easy recipe I’ll share in coming weeks.  The other, is my new favorite “healing soup” – a Thai Panang Curry soup, rich with cancer-fighting and immune boosting antioxidants from the ginger and spices, cruciferous veggies, shitake mushrooms (which contain a compound called lentinan, shown to strengthen the immune system’s ability to fight infection and disease) and vitamin & mineral rich kale. Coconut milk, too, has healing properties.  It  contains lauric acid, antimicrobial lipids and capric acid, which have antibacterial, antifungal and antiviral properties.

Afriend introduced me to my first good Thai Panang curry , when she bought us both take-out containers of it during a working writer’s lunch.  It was love at first bite.  It hit all the strong flavor notes I crave: spice from the curry and ginger, slightly sweet and creamy from the coconut milk, a touch of tang from fresh lime, and salty-savory-earthy from the mushrooms, veggies and broth.

It sounds so exotic, but I do not make complicated recipes, especially when I’m fighting a cold, so trust me – this is quick and easy. Feel free to substitute any veggies you have on hand, or enjoy, in this basic recipe.   I’ve included instructions for both tradition curry with rice and also the soup, in the recipe below.

 

Panang Curry with Shrimp

Panang Curry with Shrimp

“Healing” Panang Curry Soup

Serves 4

Ingredients:

1 can coconut milk (I prefer whole fat as it makes a creamier soup).

1 ½ cups veggie broth (or chicken broth)  — use 3/4 c  if you prefer to make the thicker curry version

½ small jar Thai red curry (about 3 T – less if you prefer less spice) (This jar of curry is found in Asian section of most groceries now and is small, about the size of a baby food jar.)

1 t. fresh grated ginger (pinch of dried ginger if you don’t have fresh)

1 t. brown sugar

Soy sauce or sea salt  to taste

1 c. rainbow slaw (or broccoli slaw)

1 large clove garlic

1 T. olive or coconut oil

1 T. butter

2/3 c. sliced mushrooms (I used shitake)

1 c. loosely packed, torn kale

1 fresh chopped tomato

2 sliced green onions

Slice of lime

Cilantro (sprig or chopped) and/or basil for garnish

Protein of your choice:  grilled diced tofu, diced or shredded chicken; or cooked shrimp, 1/2  to 1 cup depending on preference.  I use a small amount of chicken in the soup — as I  like the veggies taking center stage in this soup.  You could also sprinkle in toasted peanuts for added protein.  For the curry and rice version I prefer shrimp, about 5 medium shrimp per person.)

Instructions:

Saute garlic with mushrooms, slaw and kale in oil and butter in a deep large skillet until just tender. Dump all the ingredients except the last three (green onions, lime, cilantro or fresh basil ) into a large skillet and simmer until veggies are tender but not mushy. Add chopped fresh tomato last, and stir to heat through.  Ladle veggies and broth into each bowl, then garnish with a sprig of cilantro or basil (or chop it up and sprinkle), some green onions, and a slice of lime to squeeze over and stir in right before eating.

Variation:  To make a more traditional curry instead of soup, use half the broth and put a scoop of jasmine rice in the middle of the bowl before garnishes.  Sauteed shrimp is beautiful, artfully arranged around the rice and on top of the curry.  You can use any veggies you like in place of slaw, mushrooms or kale.  Add slices of cooked sweet potato and pineapple for a creamy pineapple curry.  To add heat, use a few drop of siracha sauce or thai chili paste.

Panang Curry Soup

 

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This was printed from: We Laugh, We Cry, We Cook
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The Title: “healing” Panang Curry Soup
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© Copyright 2012 – All Rights Reserved


Buttery Tofu and Vegetables with Spicy Plum Sauce

Italian Prune Plums, just a small portion of my 3 pound Costco purchase.

I bought three pounds of fresh prunes.

I’ve never bought a single fresh prune, let alone three pounds of them.

What was I thinking?

Well, I was thinking “What a deal, three pounds of prunes for only $7!”

At Costco, among the pallets of 50-pound bags of dog food and cases of toilet paper bigger than my bathroom, three pounds of prunes and $7 purchases seem like nothing … until the cashier tells me the total sum of all my “little” purchases and I try to find room in my crisper, already filled with a 10-pound bag of organic carrots, for the case of prunes.

Technically, I think they are plums, Italian Prune Plums. They taste and look a lot like plums,  just a little more tart. Jackson and I enjoyed snacking on them fresh out of the over-stuffed crisper drawer for awhile. I put them on a pizza, with caramalized onions, vegan applewood sausage, walnuts, spinach, broccoli, and grapes. Prune pizza, who knew it would taste like a little slice of sweet and savory heaven?

One night, I chopped them up and threw them in pot on the stove while I heated up some of another impulse Costco purchase, a huge box of spring rolls. Can you see I have a problem? Anyway, the prune plums reduced into this gorgeous sweet red sauce. With a dash of spicy chili paste, it made the perfect dip for a spring roll. Though I could eat egg rolls and pizza every night, I probably shouldn’t. So, I needed a recipe that would really make a dent in my prune inventory without putting unsightly dents on my thighs. Last night, I made the prune plum sauce again and served it with buttery roasted vegetables and tofu over brown rice. All the flavors were rich and deep and the colors were so beautiful.

I’m almost out of prunes now and I’m tempted to buy three more pounds.

All the ingredients people love to hate–prunes, brusel sprouts, tofu, and cabbage–in one glorious dish that proves those haters wrong.

Buttery Tofu and Vegetables with Spicy Plum Sauce

Serves 2

Ingredients

Buttery Tofu and Veggies

  • 2 slices of tofu, lightly pressed with paper towel to absorb extra water
  • 1 c. Cabbage sliced into thin long strips
  • 1 c. Carrots, cut into thin long strips
  • 1/2 c. Onions, sliced into thin long strips
  • 1 c. Brussel sprouts, sliced in half
  • 1 T. Earth Balance or prefered butter
  • 1 T. Olive Oil
  • 1 T. Braggs Amino Acid (or Low Sodium Soy Sauce)
  • 1 t. Agave + a extra drizzle for tofu
  • 1 t. Kosher Salt
  • 1 t. Fresh Cracked Pepper
  • sprinkle of dried parsley, optional for color

Spicy Prune Plum Sauce

  • 2 c. Italian prune plums (or any variety of plums), chopped into small chunks
  • 1 t. Chinese chili paste
  • 1 t. Agave
  • 1/4 t. salt

Serve with brown rice.

Directions

Buttery Veggies and Tofu

Coat veggies and tofu with sweet and salty buttery blend.

Preheat oven to 400. (My oven has a convection roast setting that works nicely for this, but you certainly don’t need it). Spray a cookie sheet with nonstick cooking spray and spread out sliced veggies and tofu.  Mix butter, oil, Bragg’s, agave, salt and pepper, and use a pastry brush to lightly coat the veggies and tofu. Drizzle tofu with a little extra agave and a pinch of parsley for color. Cook vegetables and tofu, stirring veggies after about 10 minutes. Roast until the carrots, onions, and cabbage are soft and the Brussel sprouts are golden brown, 20-30 minutes total.

Roasting brings out the natural sweetness in these veggies. These pretty multi-colored

Buttery, flaky, and moist tofu reminded me of baked fish.

Plum Sauce

Chop up plums into small dices.

Chop plums into small dices, heat on medium heat for five minutes, stirring often. Add agave, chili paste, and salt. Continue to cook and stir for about five more minutes or until the plums turn into a beautiful red chunky sauce. Delicious with a bite of buttery flaky tofu or with fried spring rolls.

Sweet and spicy, this plum sauce was the star of the plate.


Avocado Cucumber Sesame Salad

My sister and my nieces, Whitney and Tori, age 9 and 11, are here this weekend and we are enjoying them so much!  The youngest one, Whitney,  is quite the  food connoisseur, and has made me feel like the best cook on the planet with her over-the-top compliments.  She describes the food on the end of her fork as one would describe a fine wine, “I can taste the layers of flavor! The hint of coconut, the tang of pineapple…”

As soon as she arrived from Texas she asked if we could make my sweet n’ spicy meatloaf again, together.  She remembered it from three years ago, when they last came to Colorado!  We did, and she said she loved squashing the meat and the seasonings together with her bare hands.   When she took a bite of the cooked finished meatloaf she raised her hands, rolled her eyes heavenward and exclaimed, “This is even better than I dreamed it would be!”

Yesterday, I let the girls paint pictures outside under our tree and beach umbrella,  and then made them each virgin cocktails. (Cranberry Sprite, OJ and slices of lemon, lime and orange on ice.)  Whitney took one sip and said, “This is delicious!  In fact, it is as good as meatloaf!”   I wonder how many bartenders have had compliments like that.  “This Long Island Tea is as tasty as meatloaf!”  Gotta love kids.

With such an appreciative food critic in the house, it really spurred me on to bring out my inner chef.  This is a very simple Asian salad that packs a powerful burst of flavor with very few ingredients, one the whole family loved!   The key is the salt.  Be sure to use sea salt, the best you can find. McCormicks now has a sea salt grinder, where you can grind fresh flakes of sea salt on to your food.  It is quite good!  You will be amazed how good fresh sea salt can be and the “layers of flavor” that come from using the finer, gourmet versions of it.   This dish combines the smooth, richness of avocado with the crisp crunch of cucumber, the warmth of sesame oil and sesame seeds, and that final touch of freshly flaked sea salt.   So easy, but so gourmet at the same time.   I guarantee you, it is even as good as meatloaf!

Avocado Cucumber Sesame Salad

Serves two to three

Ingredients

1 ripe but still firm  avocado, cut in bite sized pieces (we like a lot of avocado, so I sometimes double the avocado in this recipe)

1/2 English cucumber (or regular cucumber with seeds removed , but peel left on) cut in bite sized pieces

1 t. fresh lime juice

pinch sugar

1 T. sesame oil

1 t. sesame seeds (toasted,  white or black seeds –black seeds are actually quite pretty, but I did not have them on hand)

fresh sea salt to taste

Directions:

Gently coat the sliced avocado and cucumber in a bowl with lime juice, pinch sugar, sesame oil and seeds. Sprinkle generously with sea salt. Serve in a low-rimmed edge blow or plate.


Sweet n’ Savory Asian Meatballs

(Becky, the Mama.)

“Now, that’s a good meatball,” my husband said as he took a bite of these amazingly moist Asian meatballs.

Quick. Name the scene and the movie that came to my mind in that moment.

If you guessed the scene with Rosie and the meatballs from The Wedding Singer, well, you get this free recipe for meatballs in your inbox today!

And if you didn’t guess correctly, you not only get the recipe free, but here’s the dialogue from the movie that left me smiling.

Adam Sandler is teaching a darling little old lady singing lessons, so she can sing to her husband on their 50th wedding anniversary. As he turns to leave after the lessons Rosie says, “But your payment!” And Adam Sandler’s character Robbie says, “My payment. Can I get it to go?”

Rosie calls from the kitchen, emerging with a sauce pan. “You’re such a sweet boy…letting an old woman pay you with meatballs.”

Robbie dismisses her protest. “They taste so good, it’s like I’m ripping you off.”

“I don’t have any clean Tupperware.”

“All right, definitely next time.”

“Don’t be silly. Now hold out your hands.”

He obeys and she plops a giant messy meatball in each of his hands and encourages him to taste one on the spot. He sweetly obliges, in spite of the awkwardness and takes a bite, then looks up at her and smiles. “That’s a good meatball.”

Let me tell you, the recipe for these meatballs are so good you’ll have people begging to eat them out of their hands!

They are made from ground turkey, so it is a surprise how moist and savory they taste. The sauce is just to die for: thick and rich, sticky with hoison sauce balanced by the tang of lime and vinegar and chopped green onions. Serve over rice with assorted chopped veggies and you’ve got a one bowl wonder.

Unless, that is you prefer to skip the fork and bowls, and eat them with your hands, Wedding Singer style.

Sweet n’ Savory Asian Meatballs

Serves 4
Preheat over to 400 degrees.

Ingredients for Meatballs:

1 lb to 1.25 lb ground turkey

3 peeled cloves garlic

1/4 red onion

1/2 t. salt

1 t. pepper

1 T. sesame oil

1 T. olive oil

1 egg

1 1/2 pieces soft fresh bread, torn into small pieces

1 inch square, fresh peeled ginger

Directions for Meatballs:
Put all ingredients into food processor and process the above into a thick meatloaf like mixture. Add more oil or a little water if needed to keep the processor moving. Roll and pat this mixture into 1 1/2 inch meatballs. Mixture will be a little sticky so you may want to grease your hands with a little olive oil, to help the process.  (They don’t have to be perfectly round either… ) Don’t worry, the meatballs firm up beautifully, but also stay moist, when cooked. )

Bake uncovered 400 degrees in an oblong Pyrex pan that has been sprinkled with olive oil, turning periodically, and baking until the meatballs are golden on the outside and cooked on the inside about 20 minutes. If they are cooked through but not browned, run them under the broiler to get the outsides nice and brown and crispy!

Ingredients for Sauce:

2/3 c. bottled hoison sauce

1/4 white or rice vinegar

1 grated garlic clove

1 t. grated fresh ginger

1 T. soy sauce

Juice from 1/2 fresh lime

1 T. sesame seeds

2 T. chopped green onion

Directions for Sauce and Putting it All Together:
Put first 5 ingredients into a big sauce pan, and simmer for about a minute, until good and hot.  Add juice from lime and then, gently put cooked meatballs in sauce and cover them all with sauce, heating until the meatballs are nice and hot.

Sprinkle with sesame seeds and chopped green onion. .Serve over rice (jasmine is our favorite) with any steamed or sautéed vegetables that you like.  (May also garnish with chopped peanuts and cilantro and additional lime or hot sauce, if you like.)

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Sweet n Savory Asian Meatballs
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© Copyright 2012 – All Rights Reserved


Thai Lettuce Wraps with a Sweet Ginger Sauce

Tofu Thai Lettuce Wraps with a sweet garlic and ginger sauce.

(Rachel – The Vegan-Eatin’ Daughter)

I love P.F. Changs. It’s my go-to special occasion restaurant when I get to do the picking (I’m still working on Jared and Asian food–baby steps). In fact, that’s where I asked to go for Mother’s Day. We took Jackson along and sat outside on the patio on a beautiful Spring day. As usual, the service and food were both great. Their chefs understand and respect vegan diets, which makes eating there so easy. However, the view was of a busy mall parking lot and there was an out of control gnat problem. I longed for my own patio with our country pasture view and my own personal fly swatter.

I’ve started to notice more often than not, I regret dining out. Whether for comfort, ease with Jackson, or control over what goes into our food, I just really prefer eating at home these days. So this week, I made my own version of P.F. Chang’s famous lettuce wraps. Fine dinin’ in my t-shirt and yoga pants on my own back porch. Aahhh.

Just like theirs, these can be made with tofu or chicken. The sweet ginger sauce is good enough to drink. And since you made it at home, their really will be no one around to judge you if you choose to do so. Just make sure you save some for the lettuce wraps.

Arrange the lettuce cups in a pretty flower-like arrangement and serve the cashews, cilantro, and green onions right on the cutting board for a fun and easy presentation.

Thai Lettuce Wraps with a Sweet Ginger Sauce

Serves 4 entree sizes or 8 appetizer portions

Ingredients

Stir Fry
1 block of firm tofu, crumbled or chopped into small cubes (could also use shredded or chopped chicken)
canola oil
1 cup onion, chopped
1 clove garlic, minced
1 chili pepper, sliced thinly
1 cup mushrooms, sliced
1 14.5 oz can baby corn, drained and chopped
1/2 c. diced canned pineapple (reserve juice for sauce)
1 8 oz can water chestnuts, drained and roughly chopped
1 8 oz can bamboo shoots, drained
2 green onions, chopped
several lettuce leaves (iceberg or romaine work nicely)

(Other veggies like shredded carrots and cabbage would work well in this too)

Marinade & Dipping Sauce
1 T. canola oil
2 T. fresh ginger, minced or finely diced
1 T. garlic, minced
1/2 c. Braggs Amino Acids (or Soy Sauce)
3 T. sweet chili sauce (in the Asian aisle of most grocery stores)
2 T. brown sugar
1 c. pineapple juice (buy a 15 oz can of diced pineapples and use juice here and pineapples in stir-fry)
1/2 c. veggie broth or water

Toppings
1/2 cup toasted cashews, chopped
1/2 cup cilantro chopped
1 green onion, chopped

Directions

Marinade & Dipping Sauce
In a sauce pan, heat canola oil on medium heat. Add ginger and garlic and saute for 2 minutes. Add remaining ingredients and stir. Set aside 1 cup. When you get the stir-fry going, bring remaining sauce to a boil, then simmer on med-low to reduce for about 10 minutes, stirring occasionally.

Stir-Fry
Use half of the reserved sauce to marinate the tofu or protein for 30 minutes or longer. (This can be done the night before to save time the next day.)

In a large skillet or wok, heat about a tablespoon or so of canola oil on medium high. I like to chop as I cook, so chop the onions while the oil is heating, then chop the garlic and add it, then the chili, then the mushrooms, baby corn, pineapple, water chestnuts, and bamboo shoots.

In a separate nonstick skillet, heat about two tablespoons of canola oil and the tofu on medium high heat. Cook and stir for about 5 minutes. Add the remaining reserved sauce and cook for a few more minutes. Then, combine the tofu with the veggies. Add the green onions at the last minute. (Follow similar steps for chicken, but adjust cooking time as needed.)

Serve in lettuce cups, with chopped cashews, cilantro, and more green onions for toppings on the side and individual sides of the dipping sauce.

Notes: I changed the recipe slightly from what is pictured. I cooked the tofu with the veggies and it tasted good, but didn’t pick up as much color as it gets when cooked on it’s own, so I adjusted it so yours should have more color than mine did. Also, the lettuce I used was Living Lettuce. It looked really pretty, but got mushy too fast. It needs something sturdier like romaine or ice berg.

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Thai Lettuce Wraps with a Sweet Ginger Sauce
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© Copyright 2012 – All Rights Reserved