Recipe

Name Thai Lettuce Wraps
Source Diana Stobo
Course
Original

Ingredients

Ingredients:
1 1/2 cups Walnuts
1/2 cup celery, diced
1/2 cup diced carrots
1/2 red bell pepper, diced
1/2 cup fresh Cilantro,minced
1/4 cup Scallions, minced (greens only)
Sauce:
1/4 cup raw wild honey
1/8 cup Nama Shoyu (Soy Sauce)
½ teaspoon fresh garlic, minced
1 teaspoons fresh ginger, grated
1 Tablespoons hulled sesame seeds
1 Tablespoons Sesame Oil
1 teaspoons red pepper flakes
Garnish:
1 head of Lettuce, Butter, Bib, or Romaine
1 Mung Bean sprouts
1 Carrot, grated
Directions:
Gently pull apart lettuce leaves, wash and let dry on paper towel
Prepare the sauce in a food processor fitted with an s-blade by adding all ingredients and pulsing 3-4 times.
Add walnuts to the processor and pulse 4-5 times until meat of walnut is the consistency of ground meat.
Add vegetables to processor and pulse 3-4 more times until all ingredients are incorporated.
Place 2-3 lettuce leaves on plate, scoop 2-3 tablespoons of walnut meat mixture in to leaf.
Garnish with Mung Beans, and grated carrot
Makes 4 servings

Parsed Ingredients
whole fraction measure ingredient
1 1/2 cup Walnuts
1/2 cup celery, diced
1/2 cup diced carrots
1/2 red bell pepper, diced
1/2 cup fresh Cilantro,minced
1/4 cup Scallions, minced (greens only)
1/4 cup raw wild honey
1/8 cup Nama Shoyu (Soy Sauce)
1 teaspoon fresh ginger, grated
1 tablespoon hulled sesame seeds
1 tablespoon Sesame Oil
1 teaspoon red pepper flakes
1 head of Lettuce, Butter, Bib, or Romaine
1 Mung Bean sprouts
1 Carrot, grated

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