Asian Fajita Lettuce Wraps

First and foremost...I'm pregnant.   April fools!!!!!  I couldn't help myself!!! ;)

My husband and I love all types of food but especially Chinese and Mexican food, who doesn't?!  But since takeout isn't exactly cheap (these are trying times people!) or the best thing for you, we try to make it at home. Let me just say, cooking at home is ALWAYS the best choice for so many reasons but mainly, you know exactly what is in your food, where it came from, and how it was prepared.  This dish is more Asian inspired than Latin but I guess you could call it a fusion of Asian and Latin foods.  A while back, I worked at P.F. Chang's serving tables. If you have ever been to P.F. Chang's I'm sure you've tried their Lettuce Wraps.  They are one of the most popular item on the menu and actually, not a bad choice if you're watching your calories. This is where I got my inspiration. Occasionally, I'll get a hankering for some good ole Chang's but eating there has lost it's appeal to me.  I'd rather make something similar at home.

Instead of lettuce, I used Savoy Cabbage leaves for the "tortillas", the latin and fajita part of the dish, although cabbage is used more often in Asian cuisine...but you get what I mean, right? These bowl shaped leaves worked perfectly! You could use other heads of lettuce or cabbage as well, perhaps purple or napa cabbage.  I just love the crinkles and wrinkles of the savoy cabbage!  On the other side, this dish can be eaten on it's own instead of being wrapped in cabbage leaves, but why not get the extra nutrition and crunch! It's more fun to eat it this way, promise.

One thing I love about cooking certain asian dishes is the killer combination of sweet, sour, salty and spicy, which is whisked together in the sauce! The dipping sauce is also my take of a P.F. Chang's classic, their "Potsticker Sauce". Mmmm, so good but sooo full of sugar. Now, I wouldn't give you something that wasn't delicious and nutritious too!  This dish is full of veggies, including a huge portobello mushroom, a poblano pepper, asparagus and cabbage.  It's packed with protein from the quinoa and tofu.  I know there is controversial information out there regarding soy, mainly processed soy products such as soy milk and tofu.  I'm not sure what to believe but remain cautious.  At the most, I eat tofu once a week and it's usually the Organic Baked Teriyaki Tofu from Trader Joe's (my own recipe soon to follow).  But seriously, I'm addicted to it's sweet and salty flavor and put it in salads and stir fries.  

This meal is light, fresh and nutritious. Cabbage is apart of the cruciferious family and if you remember from my Green Smoothie post, the cruciferious family helps protect the heart. Aren't they so thoughtful?  Asparagus has anti-inflammatory and anti-oxidant properties and can also support proper digestion. Peppers are great for speeding up the metabolism and are high in fiber.  Poblano peppers have a mild level of capsaicin (heat in peppers) so don't be afraid to try them!  Quinoa, pronounced Keen-wah, is an awesome source of protein. It is a complete protein, which means that it has all nine of the essential amino acids!  Of these amino acids, quinoa is equipped with lysine which is essential for tissue growth and repair.  It's a great source of protein for plant eaters and meat eaters alike! Quinoa is also a good source of fiber and it is also associated with helping migraines and high blood pressure due to magnesium, which relaxes blood vessels.  Portobello mushrooms are super sized versions of crimini mushrooms.  These mushrooms have more healthy benefits than you might think.  They offer immune system support, anti-inflammatory, antioxidant, anti-cancer, and cardiovascular benefits.  Just make sure not to over cook them because you will lose all of these amazing healthy properties.  No more then 7 minutes in the pan, ok?

Asian Fajita Lettuce Wraps

Makes 4-6 servings

Ingredients:

1 1/2 cup of Asparagus cut on the diagonal 
1 cup of Quinoa (soaked for 8 hours, if possible)

1 large Portobello cap (or crimini mushrooms) cut 1/4-1/8" thick

1 medium to large Poblano Pepper julienned

1 medium red onion julienned

Handful Cilantro finely chopped

1-2 Green Onions cut on the diagonal 

1 clove of garlic minced
2 tbsp Olive Oil
1 1/2 cup of water

Garnish:
Chopped cilantro
Lime wedges
Dipping sauce

1. If you have the time soak the quinoa for 8 hours. If not, rinse, place in pot with 1 1/2 cup of water.  Bring water to a bowl, reduce to a simmer, then cover and let cook for 10-12 minutes.  The quinoa should be al dente, meaning they should have texture, a slight crunch. Do not over cook.  Drain, if any water is left, then rinse with cool water to stop the cooking process.
2. Peal off individual leaves from the cabbage head, wash and place on a kitchen towel to dry.
3. Make the dipping sauce.  Recipe is below.
4. In a large saute pan or even better, a wok, heat olive oil on a medium-high heat. Saute the asparagus, red onions, portobello and poblano pepper slices for 3-5 minutes.  Add garlic and saute for another minute, make sure not to burn the garlic. 
5. Add the drained quinoa and stir to combine.  Next, take half of the dipping sauce and pour it into the mixture.  Stir for another minute until the sauce is heated then remove from heat.
6. Spoon stir fry mixture into cabbage cups, add garnishes, perhaps a little more sauce and enjoy!

The Dipping Sauce

Makes enough for filling and to have a dipping sauce.  This sauce is mild.

Ingredients:
1/3 cup of soy sauce (I used gluten free Tamari soy sauce)
1/3 cup Mirin (Sweet cooking rice wine)
1-2 tbsp of Rice Vinegar
1 tbsp of honey or brown rice syrup 
1 tsp of toasted sesame oil
1 tbsp crushed red chili flakes (or less if you are sensitive to heat)
1 clove of garlic minced (or microplaned)
1 1/2" piece of ginger root minced (or microplaned)
1 tbsp of sliced green onions
1 tbsp of minced cilantro

1. Whisk all ingredients together until combined.  Taste and adjust accordingly.



Enjoy!
With love,
K