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Tempeh lettuce wraps

A new recipe for those of you on my friends list who exist only to read my recipes:



We made tempeh lettuce wraps, which turned out INCREDIBLE. We made some with chicken too, for the animal lovers (ha).

I have no idea what the amounts are on this-- we just played until it looked right. If you're really concerned about following recipes, I think we modeled this after the first recipe on this page

Wrap
iceberg lettuce, but butter lettuce may have worked better for wraps.

Filling
tempeh or chicken, cut into small pieces
soy sauce
sesame oil
cabbage
sliced almonds
shredded or diced carrots
garlic
green onion


And my favorite part, which came out fantastically amazing-- we used my magic bullet, but a regular blender would work as well.

Peanut sauce
1 cup peanut butter
2 Tbs honey
3 Tbs soy sauce
2 Tbs rice wine vinegar
1 tsp fresh gingerroot, minced (we used about 6 slices of jarred, sliced (NOT MARINATED) ginger)
2 cloves garlic, crushed
salt and pepper to taste
1/2 cup hot water

Some topped with chow mein noodles. We couldn't find those white puffed rice stringy things.

Image found randomly on google.

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Comments

( 12 comments — Leave a comment )
tevarin
Jul. 21st, 2008 03:01 pm (UTC)
Looks delicious:) I want to try.
thisgirliknow
Jul. 21st, 2008 03:05 pm (UTC)
The picture was stolen from Google. Ours looked better :)
brittdreams
Jul. 21st, 2008 03:40 pm (UTC)
You own a Magic Bullet?!? Is it actually worth buying?
thisgirliknow
Jul. 21st, 2008 04:14 pm (UTC)
Yes. Yes.

But it doesn't do everything in less than ten seconds. The peanut sauce took at least 20, and it didn't do well with shredding my carrots at all. Otherwise it's always worked wonders, just not as fast as the TV says :-P
jkrissw
Jul. 21st, 2008 05:15 pm (UTC)
I'll stick with my old Osterizer as long as it's still working. :-)
jkrissw
Jul. 21st, 2008 05:16 pm (UTC)
When you say "jarred, not marinated" by the ginger, what do you mean? I have, from time to time, gotten a ginger root, cut it into large pieces and peeled it, then kept it for up to a year in a jar in the fridge soaking in sherry.
thisgirliknow
Jul. 21st, 2008 06:04 pm (UTC)
There are three kinds of ginger I've found sold in regular grocery stores:

root - in produce section

and two jarred types -- lets call them beige and pink. Pink ginger is pickled and used for sushi. And is NOT used for this recipe. Beige ginger, also jarred but not pickled or pink, can be used for this recipe.
lizblizz
Jul. 21st, 2008 06:19 pm (UTC)
Did you take that picture, or is it from a food site? Because it's a really good food picture and I'm really hungry now. Darn it.
thisgirliknow
Jul. 21st, 2008 07:01 pm (UTC)
its a la google images
newscane
Jul. 21st, 2008 11:53 pm (UTC)
That looks really good. And you should be able to find the rice sticks at Publix, in with the other Asian foods.
thisgirliknow
Jul. 22nd, 2008 12:12 am (UTC)
they weren't there :(
newscane
Jul. 22nd, 2008 02:11 am (UTC)
hmm... odd...
( 12 comments — Leave a comment )

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thisgirliknow
Much like pineapples, I am hardcore.

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