Dinner for One: Veggie Lettuce Wraps

Wednesday, May 21, 2014

The other night I was craving some Asian food. Of course, it costs something like $5 for delivery here and I had a lot to do, so I decided to make my own, less salty, lettuce wraps. This is a perfect college student meal because the leftover wrap stuffing reheats and tastes even better the next day.


Sorry I am not that good at food photography. I try.
  • 6 oz.mushrooms or substitute a chicken breast
  • 1/2 cup water chestnuts rinsed
  • 1/4 cup scallions
  • 1 clove minced garlic
  • 3/4 cup shredded carrots
  • Butter Lettuce (I used iceberg because that was what I had on hand)
  • 2 tbs. brown sugar
  • 2 tbs. low sodium soy sauce
  • Canola Oil
  • Sesame oil (optional)
  • Rice Vinegar (optional)
  • Siracha Chili Garlic Sauce (optional)
  • Lighthouse Sesame Ginger Dressing (optional)

  1. Begin by dicing mushrooms, scallions, water chestnuts and garlic.
  2. In a bowl combine brown sugar and soy sauce to create the stir fry sauce. I like to also add a bit of rice vinegar to my stir fry sauce, but it is optional.
  3. Add a bit of canola oil and sautee scallions and garlic over high heat. Then add mushrooms, carrotts, water chestnuts and stir fry sauce. Stir the mixture until the vegetables have softened.
  4. Split the head of lettuce apart and serve wrap style. I recommend not using iceberg lettuce because it is hard to split apart. Butter lettuce is a better option. Also, I like to add a little bit or Siracha of Chili Garlic Siracha to my wraps. Sometimes I also like to dip them in Lighthouse Sesame Ginger Dressing because I am obsessed and sometimes I like to add a little sesame oil. 
That's all there is to it.

I have some exciting news that will possibly be posted soon.  Stay tuned or whatever people call it these days.
From Diamonds to Sand