This month’s Healthy Recipe from Fitness 4 Home:
Lettuce wraps are addictive – yet, ordering them from your favorite restaurant can get expensive. But, there’s another option – make them at home! Not only does this save time and money, but you can make up a healthy batch and stash them in your fridge for a quick heat-and-serve meal for lunches & snacks as well!
Here’s a healthy version of what you may find at many Asian restaurants!
- 1 bag (12 oz) soybeans with bods (edamame)
- 4 fresh shiitake mushrooms
- 7 stalks Napa cabbage
- 1 lb. lean ground turkey
- 1/2 onion – chopped
- 2 Tbsp Hoisin sauce (look in the Asian food aisle of your local supermarket for this)
- 1 Tbsp lite soy sauce
- 1/4 tsp five-spice powder
- 1 (8 oz.) can sliced water chestnuts, drained
- 12 large leaves iceburg lettuce
Prepare soybeans as per package directions. Remove and discard stems from mushrooms, then chop the caps into small pieces. Chop the cabbage, keeping leave and stems separate.
Lightly coat a wok or skillet with cooking spray, and place over medium-high heat. Add turkey and stir-fry until no longer pink – about 3-4 minutes. Remove from heat and set aside. Then re-coat the wok / skillet with more cooking spray. Add chopped cabbage stems and onions – stir fry until tender, about 2 minutes. Stir in hoisin sauce, soy sauce, and five-spice powder. Add cabbage leaves, mushrooms and water chestnuts – stir fry for about 1 minute. Add cooked turkey back into the skillet and stir fry until well combined and heated through – about 2 minutes.
Place 3 lettuce leaves and a fourth of the soybeans on each of 4 plates. Divide stir fry mixture into 4 portions – divide each portion by thirds and spoon into lettuce leaves. Roll up the lettuce / stir fry combo and enjoy! Optional – serve with Chinese hot mustard, lite soy sauce, and chili sauce.