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Rainbow Lettuce Wraps With Nutrela Soya
2
Kid's Tiffin
Ingredients
- 6 iceberg lettuce leaves
- ¾ cup water/veg stock
- ½ cup Nutrela soya granules
- 1 tbsp oil
- ¼ spring onions bulbs, sliced
- 1 tbsp ginger, grated
- 1 tbsp garlic, chopped
- 1 carrot (medium), grated
- Salt to taste
- 1 tsp black peppercorn, crushed
- 1 tbsp dark soy sauce
- 1 stalk spring onions, finely sliced
- Thai sweet chili sauce
How to Make Rainbow Lettuce Wraps With Nutrela Soya
Trim the lettuce leaves from the top to form bowls and put in ice water till they become crisp.
Drain the water and transfer the lettuce bowls into the refrigerator.
Heat stock or water. Soak the soya granules for 2 minutes, drain, squeeze and keep aside. Reserve the stock.
Heat oil in a non-stick wok/Khadai.
Add spring onion whites and sauté for half-minute.
Add ginger and garlic and sauté for around 2 minutes till fragrant.
Add carrot, soya granules and salt. Mix well and continue to sauté until fragrant and carrots are cooked to tender crunchy.
Add ¼ cup of the reserved stock to the mix and continue cooking.
Add crushed peppercorns and soy sauce. Mix well and cook 30 seconds. Take off flame.
Add the sliced spring onion greens and mix well.
Take the lettuce bowls out of the refrigerator and arrange them on a platter.
Add the soya filling into the bowls and serve immediately with the Thai sweet chili sauce for dipping.
Disclaimer: All recipes listed here are generic; please consult an expert before you try any.
