CAN YOU BELIEVE...it's 2020?! Well Happy New Year to you and yours!
Today seems fitting to share one of my Favorite "go-to" recipes when coming off the MANY Holiday Meals I've been so fortunate to partake in. My belly thanks me!
I know, many of us try to start off the New Year with resolutions, promises, resolves, diets and exercise programs that we seldom stick to.....So I thought I'd share how good it feels to just have made SIMPLE, daily changes and better choices in 2019 that have made a world of difference in the way I FEEL!
It's not about BIG results anymore...or how I LOOK in the eyes of other people (THANK GOD), it's definitely, all about how I FEEL at the end of the day!
In a Nutshell, here's what I do that works for me:
RECIPES FOUND HERE: http://www.eatdlicious.com/blog/must-not-miss-smoothies-info
I'm a BIG fan of butter...oh and bread...did I mention I LOVE BREAD? Well I do - and I have not totally given it up....but I don't eat a whole loaf!
Here's the recipe... I know, finally right? - NO BREAD INVOLVED that I think You'll like!
•1 head fresh Iceberg or Bibb lettuce
•3 cloves garlic, minced
•1 thumb-size piece ginger, grated
•1 red chili, minced, OR 1/4 to 1/3 tsp. chili flakes
•2 shallots or onions, sliced finely
•1/2 cup firm tofu, (optional) cut into "matchsticks"; OR 1/2 cup cooked chicken or pork, shredded, OR 1/2 cup cooked baby shrimp - or a combination thereof.
•1 carrot, grated or cut into thin strips
•5-6 mushrooms, thinly sliced
•1 egg (optional)
•1/2 cup shredded cabbage (any type will work)
•3 spring onions, sliced
•approx. 2 cups bean sprouts
•2 Tbsp. lime juice
•2 Tbsp. soy sauce
•1+1/2 Tbsp. fish sauce OR 2 Tbsp. soy sauce
•1 Tbsp. oyster sauce; Vegetarians: use vegetarian oyster sauce OR vegetarian stir-fry sauce
•1/4 tsp. sugar
•1/3 cup fresh basil OR mint, chopped if leaves are large
•1/3 cup fresh dry roasted peanuts, roughly chopped
•fresh bean sprouts
•OTHER: 2 Tbsp. oil for stir-frying
1. Drizzle oil into a wok or large frying pan over medium-high heat. Add garlic, ginger, chili, and shallots. Stir-fry one minute, or until fragrant. Stir-frying tip: add a little water or white wine if the wok/pan gets too dry instead of more oil.
2. Add tofu (OR shrimp/chicken/pork), carrot, shiitake mushrooms, cabbage, and spring onions. As you stir-fry, add the lime juice, soy sauce, fish sauce, oyster sauce (or vegetarian substitutes) and sprinkle over the sugar. Stir-fry about 1 minute.
3. Push ingredients to the side of the wok or pan, and crack in the egg. Stir-fry quickly to break the yolk. Mix in with the other ingredients.
4. Add the bean sprouts and stir-fry briefly to mix (avoid over-cooking or it will go limp). Remove from heat and do a taste test for salt, adding more fish sauce if not salty enough.
5. Cut off the stem part of the iceberg lettuce so it's easier to separate the leaves. Now place the lettuce, stir-fried filling, and the toppings on your table in separate bowls/plates, allowing family or guests to make their own wraps.
6. To assemble, take a whole lettuce leaf and place 1-2 heaping tablespoons of filling in the center. Top with a sprinkling of fresh basil and peanuts plus fresh bean sprouts if desired. Then wrap up and eat! (For those who like it extra spicy, fresh-cut chili can be added as another topping.)
ENJOY Folks....and most Importantly, HAVE FUN in the kitchen and EAT D'LICIOUSLY!