The Northeast Heat Wave of ’10 (it’s not really called that – but I like naming weather phenomena) has been great for our garden! We’ve harvested bags of green beans, lots of fresh herbs, and the sweetest sugar snap peas I’ve ever tasted.
I just love having a backyard garden – especially when you can run outside and find everything you need for dinner! That isn’t exactly the case with this recipe, but the pretty little lettuce leaves in the garden definitely provided inspiration for dinner. Forgive my non-measurements for the sauce – just add a little at a time and adjust to taste. I’d say the majority of sauce was based on soy sauce and rice wine vinegar. A little sesame oil goes a long way.
Vegetarian Lettuce Wraps
- 1/2 lb. seitan or extra firm tofu, cut into small cubes
- 2 Tbsp. oil
- 2 handfuls of green beans, but into small pieces
- 1 small onion, diced
- 2 cloves garlic, minced
- For the sauce: sesame oil, soy sauce, lime juice, rice wine vinegar, ground ginger, chili sauce (like Sriracha), brown sugar
- Cilantro for garnish
- About 5-6 lettuce leaves, depending on size
Whisk sauce ingredients together in a small bowl and set aside. Fry the seitan or tofu in 1 Tbsp. oil until browned. Remove from pan and set aside. Fry green beans, onion, and garlic in remaining oil until softened but still fairly crisp. Add seitan or tofu back to the pan with the veggies. Turn heat up to med-high and add sauce. Stir fry for a few minutes until sauce has been mostly absorbed. Sprinkle with chopped cilantro and serve on freshly washed lettuce leaves.
p.s. I didn’t add it this time, but I think slivered almonds would provide a really great crunch to the filling!