This recipe is incredibly simple, yet delicious. I posted the veggies that I used from the Temple Terrace Farmers Market. Whenever possible, support your local economy!
Earlier today, I had the privilege of facilitating my first cooking demo, EVER! This took place at the Temple Terrace Market’s EBT booth. They have this awesome initiative where EBT (food stamp) recipients are incentivized to purchase double the value of the local produce offered at the market. It was truly a blessing to fuse my passion for cooking a dish with LOCAL ingredients for our beloved community to enjoy.
One of the objectives of today’s experience was to create a recipe utilizing the ingredients available at the market. With that being said, after putting my thinking caps on, I thought it would be a fun idea to take the provided veggies and give it an Asian-inspired twist by turning it into a delicious stir-fry. Because lettuce was also a provision, it gave me the idea of turning the stir fry into delicious wraps. I must say that today’s cooking demo was very well-received!!! Want to learn how I made today’s dish? Keep on readin’!
Ginger Teriyaki Lettuce Wraps
Stir Fry Veggies
· 1.5 cups fresh kale, coarsely chopped
· 2.5 cups coarsely-chopped fresh broccoli
· 4 cloves garlic
· 1 onion
· ½ small red cabbage
· 1 tbsp fresh ginger, finely chopped
· 1 Head of romaine or butter lettuce
· 2 tbsp. cooking oil (grape seed, coconut or avocado)
For the Marinade:
· 3 tbsp. low sodium soy sauce or coconut aminos
· 3 tbsp brown sugar
· 1 tbsp finely chopped fresh ginger
· 2 tbsp chili paste
1. Combine all the ingredients for the marinade in a medium-sized bowl and whisk until everything looks well-combined. Set aside.
2. Coarsely chop the onion until each piece is about ½” in size, and then add them to a covered medium-sized bowl. Afterwards, finely mince the garlic cloves and ginger until they are very fine pieces, less than the size of corn kernels, but no smaller than the size of a grain of uncooked rice. Add to onion mixture, and then set aside.
3. Take your broccoli and kale and coarsely chop each veggie until each piece is roughly 1” in size. Set aside.
4. If you are using romaine lettuce, cut off the base of the lettuce, then cut the lettuce bunch in half at the width (not length). If you are using another lettuce, like butter lettuce, cut the base, and gently open each leaf. Place the lettuce leaves in a large bowl or plate and set aside. Afterwards, take the cabbage half and chop into fine slices that are no more than a centimeter in width. Place cabbage into a bowl and set aside.
5. Take a wok or large skillet and add the cooking oil and let it heat up on medium-high for about 45 seconds. To test heat, add one piece of onion. If you see that it starts to bubble around the edge, it’s time to add in the onion/garlic/ginger mixture. Sautee in the wok for about two minutes, until the mixture becomes fragrant and becomes slightly more translucent.
6. Gradually add and sir in the chopped broccoli and kale mixture. Cover the mixture and let it steam for about 3 minutes, or until the kale turns a vibrant green. Lift the lid off and stir several times for about a minute, and gradually add in marinade by gently stirring it around. Let the veggies cook covered for about 3 minutes.
7. After the three minutes, lift the cover, and slightly adjust the temperature and let the stir fry mixture continue cooking for about 3 minutes uncovered, until most of the liquid evaporates and slightly thickens. Turn off the stove and remove the skillet from the heat and allow to cool down for about a minute or so.
8. Take your lettuce leaf and with a medium spoon, take some of the stir-fry mixture and spoon it over the lettuce. Take a small handful (about a teaspoon) of chopped red cabbage and top over the stir-fry teriyaki and roll the lettuce wrap, until it resembles a small taco. Eat up, and enjoy!
9. Optional, serve with a side of rice. Enjoy!! 🙂
Nutritional information per serving (without rice):
149 calories/ 4.6g protein/7.8g fat/18.5g carbs/ 4.9g fiber