12oz white meat cooked chicken (or firm tofu if vegan or vegetarian)
4 tablespoons chopped garlic
2 tablespoons chopped ginger root
3 cups chopped mushrooms
1 cup bean sprouts (chopped)
4 Small carrots (cut into thin strips)
2 1/2 tablespoons tamari sauce
16 lettuce leaves (Bibb or Romaine)
1/4 teaspoon sprinkle of red pepper flakes (if you like spicy!)
This recipe serves 4 as a main course and 8 people as an appetizer.
Stir fry chopped garlic, ginger and carrot with some water in wok for a few minutes until soft.
Add the mushrooms, sprouts, and tamari sauce, and red pepper flakes, if using. Cook for 5-10 minutes
Then, add the dried tofu or chicken and cook for another 2-5 minutes.
Spoon the mixture into the lettuce leaves and roll them up! Eat these with your hands -- kids will LOVE that! This dish goes well served with brown rice
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