This recipe is really simple and really hits the spot when you just must have some Asian cuisine inspired dishes. It would be a great side dish in a meal or a quick, healthy snack as you control how much oil, salt and sugar you put it – not to mention MSG.
This recipe is non-veg as there is egg. However, you can substitute small pieces of tofu for the protein. And carnivores? Add whatever meat you would like!
For those not used to using lettuce much daily, this is a great way to incorporate it! The lettuce offers a freshness that goes well with the stuffing inside. And you can wrap up just about anything! Ditch the bun, roti or tortilla and wrap in lettuce instead to get the same experience without additional calories.
1 head fresh iceberg lettuce
4 minced cloves of garlic (or as much as you’d like)
1 tablespoon minced ginger
1 bharta brinjal chopped
1 capsicum chopped
1 zucchini chopped
1 handful of peanuts and almonds (substitute: cashews or walnuts)
2 – 3 tablespoon soy sauce
1 pinch of sugar, salt and pepper to taste
Scramble the egg in a little oil. Remove when cooked through.
Add a tablespoon or so of oil in the same pan, add garlic and onion and stir-fry for a few seconds.
Add in remaining vegetables and stir fry till cooked.
Add in soy sauce, sugar, and nuts.
Add the egg back in and give it a final stir.
Serve the dish with the lettuce on the side.
Let guests or family stuff the lettuce themselves.
Note: For a twist, you can add crispy rice noodles even after the crunchy nuts.
Note: Sometimes brinjals and zucchini can be bitter. To remove any potential bitterness, chop the brinjal and the zucchini and sprinkle pieces generously with salt. Let it sit for a half hour or till the water drains out, taking the bitter compounds with it. Wash thoroughly to remove the salt. This trick also prevents the brinjals from absorbing oil with cooking!
I Say Organic. I Say Delicious! What Do You Say? Tell us in the comments.