Serves: 2 | Serving Size: 1/2 of dish
This dish is a go-to week night dish. It is PACKED with vitamins, fiber, potassium and protein. However long it takes the rice to cook, is how long this dish takes to cook, and it’s SIMPLE. It makes two very LARGE portions, but realistically, it’s probably about 3 servings, maybe 4 small ones. But the nutrition information is if you split the dish between two – you’ll understand what I am talking about when you make it. I serve it with extra sriracha for a little more of a kick. You can use any protein you want with this dish, but the Quorn soy crumbles soaks up the flavors so nicely.
Ingredients:
- 1/2 tablespoon of olive oil
- 5 medium bell peppers of your choice – diced
- 1 small sweet onion – diced
- 1/2 cup vegetable broth (or broth of your choice)
- 1 tablespoon Asian chili-garlic sauce
- 1 tablespoon unpacked brown sugar
- 3 teaspoons soy sauce
- 1/2 teaspoon cornstarch
- 12oz bag of Quorn meatless pieces (or meat/meat substitute of choice)
- 1 teaspoon grated fresh ginger
- 2 cups cooked brown rice
- 1 tablespoon sriracha – plus extra for serving
- 1 tablespoon minced cilantro – extra as desired
- 1 head Bib or Boston lettuce leaves (I used lettuce fresh from my garden, so I also used Red Lettuce leaves).
Directions:
- Heat oil in large nonstick skillet over medium-high heat until just smoking. Add peppers and onion, cook until softened, about 5 to 8 minutes. Meanwhile make sauce by whisking broth, chili-garlic sauce, soy sauce, sugar and cornstarch together in a bowl and set aside.
- Once Vegetables are tender stir in ginger, Quorn and sauce, cover, reduce heat to medium and cook until Quorn is warmed thoroughly, about 5 minutes.
- Add rice and sriracha, combine well, reduce heat to medium-low and let simmer for up to 5 minutes. Stir well.
- Serve in lettuce leaves, topped with cilantro and extra sriracha as desired. Enjoy!
Nutrition Information:
Per serving: Calories: 577; Total Fat: 10g; Cholesterol: 0mg; Sodium: 792mg; Total Carbohydrates: 91g; Dietary Fiber: 17g; Sugars: 12g; Protein: 35g
Nutrition Bonus: Potassium: 1201mg; Vitamin A: 222%; Vitamin C: 571%; Calcium: 66%; Iron: 21%
Adopted from: The Editors at America’s Test Kitchen. “ Spicy Asian Soy and Rice Lettuce Wraps.” The Complete Cooking for Two Cookbook. Boston: American Test Kitchen, 2014. 212. Print.
