Monday, May 17, 2010

Satay Lettuce Wraps

Last week I made these lettuce wraps for lunch - very easy to make, and it's a good way to use up leftover veggies from your fridge. I followed Rachael Ray's recipe, and added 1/2 a red onion, 1/2 a red pepper, and probably some other stuff I've forgotten since I made it last week. Here's a fairly accurate description of what I did:

1 pork tenderloin, thinly sliced
1 small container of white mushrooms, sliced
2 green onions, sliced
1/2 red onion, sliced
1/2 red bell pepper, sliced
4 garlic cloves, minced
1 tsp. ginger paste
2 tbsp. peanut butter
1/4 c. soy sauce
1/2 c. apple sauce
1/2 c. crushed peanuts

In a grill pan, heat oil over medium-high heat and brown the meat for a couple minutes on each side. Add veggies, garlic, and ginger and stirfry for a few minutes. Make a little well in the pan by moving the meat and veggies to the side, and add peanut butter, soy sauce and apple sauce, stirring until smooth. Mix in meat and veggies and stir well. Serve on vermicelli noodles or pieces of iceberg lettuce, and garnish with crushed peanuts.
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