NY2ATL's LOW CARB RECIPES
SATAY LETTUCE WRAPS
Satay Lettuce Wraps
Ingredients
Using a food processor, finely chop the peanuts. In a large skillet, heat the oil, 2 turns of the pan, over high heat. Add the chicken or pork and brown, about 5 minutes; season with pepper.
Add the mushrooms, scallions, garlic and ginger; toss for 2 minutes.
Push the ingredients to the side of the pan and add the peanut butter to the center to melt.
Whisk in the broth, tamari and hot sauce.
Stir in the peanuts. Spoon the satay into a serving bowl or individual bowls. Serve the lettuce wedges alongside. Scoop the satay mixture into lettuce leaves to wrap up as you eat.
Ingredients
1 1/4 pounds thinly sliced pork or chicken cutlets or 1 1/2 pounds ground pork or chicken
1/2 cup dry-roasted peanuts
2 tablespoons vegetable or peanut oil
Ground Pepper
1/4 pound baby white or shiitake mushrooms, chopped or thinly sliced
1 bunch scallions, chopped or thinly sliced
4 cloves garlic, chopped
One 1 1/2-inch fresh ginger, cut into thin matchsticks or very finely chopped
2 tablespoons SF peanut butter
1/2 cup low sodium chicken stock
1/4 cup tamari sauce
Hot sauce, to taste
1 head iceberg lettuce, core removed, quartered
Directions
Using a food processor, finely chop the peanuts. In a large skillet, heat the oil, 2 turns of the pan, over high heat. Add the chicken or pork and brown, about 5 minutes; season with pepper.
Add the mushrooms, scallions, garlic and ginger; toss for 2 minutes.
Push the ingredients to the side of the pan and add the peanut butter to the center to melt.
Whisk in the broth, tamari and hot sauce.
Stir in the peanuts. Spoon the satay into a serving bowl or individual bowls. Serve the lettuce wedges alongside. Scoop the satay mixture into lettuce leaves to wrap up as you eat.
