Spring Veggie Lettuce Wraps
Asian lettuce wraps filled with spring vegetables like asparagus, mushrooms, broccoli and peas. A fresh and healthy weeknight meal!
Ingredients
- 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
- ½ cup fresh peas
- 2 green onions , chopped
- ¼ cup water chestnuts , sliced
- ¼ cup hoisin sauce
- 1 head butter bibb, boston or iceberg lettuce
- ¼ cup cashews , chopped
- Cilantro , for garnish
- Toasted sesame seeds , for garnish
Instructions
- 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.
Nutrition
Calories: 107kcal | Carbohydrates: 12g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 153mg | Potassium: 289mg | Fiber: 3g | Sugar: 6g | Vitamin A: 635IU | Vitamin C: 18mg | Calcium: 30mg | Iron: 1mg