Siam Stir Fry Wrap

posted by Sue Freeman 05-22-98 3:01 PM 

Siam Stir-fry Wrap 
SOURCE: Cooking Light YEAR: 1998 ISSUE: March PAGE: 120 
4 servings 

1 tablespoon dark sesame oil 
1/2 cup chopped red bell pepper 
1 tablespoon minced peeled fresh ginger 
2 teaspoons curry powder 
4 garlic cloves, minced 
1 (16-ounce) bag cabbage-and-carrot coleslaw mix 
1/4 cup low-sodium soy sauce 
2 tablespoons minced fresh cilantro 
2 tablespoons minced fresh basil 
2 tablespoons fresh lime juice 
1 (12.3-ounce) package reduced-fat extra-firm tofu, diced 
1 (3.75-ounce) package uncooked bean threads (cellophane noodles) 
4 curly leaf lettuce leaves 
4 (10-inch) fat-free flour tortillas 
Peanut Sauce 

 
The sodium content of this wrap is high due to the soy sauce. 

Heat oil in a large nonstick skillet over medium-high heat.  
Add bell pepper, ginger, curry powder, garlic, and coleslaw; 
saute 4 minutes or until cabbage wilts.  Stir in soy sauce, 
cilantro, basil, lime juice, and tofu; remove from heat.

Cook bean threads in boiling water 1 minute; drain well.

Place one lettuce leaf on each tortilla; divide bean threads 
evenly over lettuce.  Place 1 1/4 cups tofu mixture over bean 
threads; spoon 2 tablespoons Peanut Sauce over tofu mixture.  
Roll up and cut each wrap diagonally in half.

Yield: 4 servings (serving size: 1 wrap)


 
 
 

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