Light and fresh asian lettuce wraps filled with spring vegetables like asparagus, broccoli, mushrooms and peas— a perfect weeknight dinner.
I’ve been addicted to lettuce wraps lately and they’ve been on an almost weekly rotation in our house. They’re easy, healthy and full of so much flavor. And they have the special talent of disappearing in record time.
After a week in Mexico, indulging in every delicious thing that came across my path, I was ready for cleaner eating. I was ready for a big pile of fresh veggies. Spring produce to the rescue!
These veggie lettuce wraps were exactly what the doctor ordered— fresh, healthy, and downright delicious. Maybe even (is it blasphemous for me to say this?) as good as a slice of cake.
Spring Veggie Lettuce Wraps
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- 1 small shallot, thinly sliced
- 1 clove of garlic, minced
- 1 tablespoon fresh ginger, thinly sliced
- 1 cup asparagus, chopped
- 1 cup cremini or button mushrooms, chopped
- 1 cup small broccoli florets
- 1/2 cup fresh peas
- 2 green onions, chopped
- 1/4 cup water chestnuts, sliced
- 1/4 cup hoisin sauce
- 1 head butter, bibb, boston or iceberg lettuce
- 1/4 cup cashews, chopped
- Cilantro, for garnish
- Toasted sesame seeds, for garnish
- Heat the olive oil and sesame oil in a large skillet over medium heat. Add the shallot, garlic and ginger and cook until fragrant and translucent, about 2 minutes. Add the asparagus, mushrooms, broccoli, and peas and cook until tender, about 5 minutes, stirring frequently. Add the green onions, water chestnuts, and hoisin sauce and cook for 1 minute.
- Serve immediately, spooning the vegetable mixture into the lettuce leaves. Top with cashews, cilantro and sesame seeds.
Have you tried this recipe?
My good friend Becky from The Vintage Mixer is championing a campaign to eat seasonal and she’s invited myself and several other bloggers to help spread the word.
See for yourself all the fresh produce that’s in season— get Becky’s desktop and smartphone wallpaper here. You can also follow along (and share what you’re eating!) with the hashtag #eatseasonal.
A little seasonal inspiration from some of my friends:
Scrambled Egg and Roasted Asparagus Toasts from FoodieCrush
Spiced Spring Veggie Danishes from Climbing Grier Mountain
Asparagus and Sun-Dried Cherry Risotto from The Vintage Mixer
Roasted Veggie and Quinoa Salad from Lauren’s Latest
Roasted Asparagus with Buttery Lemon Breadcrumbs from Simple Bites
Seared Ahi Tuna with Chimichurri Sauce, Arugula and Avocado from Kitchen Confidante