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siam stir-fry wrap

  • 4servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, H, C, D, E
MineralsZinc, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon Dark sesame oil

  2. cup Chopped red bell pepper

  3. 1 tablespoon Fresh ginger root; peeled and minced

  4. 2 teaspoons Curry powder

  5. 1 1/2 cup Shredded cabbage; red

  6. 1 1/2 cup Shredded carrots

  7. 2 tablespoons Low sodium soy sauce

  8. 2 tablespoons Minced fresh cilantro

  9. teaspoon Dried basil

  10. 2 tablespoons Fresh lime juice

  11. 121/3 ounce Extra-firm tofu; diced

  12. 3 3/4 ounce Bean threads;, (cellophane noodles)

  13. 4 Lettuce leaves

  14. 4 Fat-free flour tortillas

  15. cup Fresh lime juice

  16. 3 tablespoons Creamy peanut butter

  17. 3 tablespoons Low sodium soy sauce

  18. 3 tablespoons Honey

  19. 1 teaspoon Chile paste with garlic

  20. 4 Garlic cloves; minced

Instructions Jump to Ingredients ↑

  1. SPICY PEANUT SAUCE Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper, ginger, curry powder, garlic, cabbage and carrots; saute 4 minutes or until cabbage wilts. Stir in soy sauce, cilantro, basil, lime juice, and tofu; remove from heat.

  2. Cook bean threads in boiling water for 1 minute and drain well.

  3. Combine all ingredients for spicy peanut sauce in a small bowl; stir well with a whisk.

  4. Place 1 lettuce leaf on each tortilla; divide bean threads evenly over lettuce. Place 1¼ cups tofu mixture over bean threads; spoon 2 tablespoons of spicy peanut sauce over mixture and roll up.

  5. Per serving: 419 Calories; 12g Fat (24% calories from fat); 18g Protein; 67g Carbohydrate; 0mg Cholesterol; 1667mg Sodium Recipe by: Cooking Light, March 1998 (modified) Posted to EAT-LF Digest by "Joanne M. McAndrews" on Mar 8, 1998

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