On one of those nights when you have decided
to throw your diet out the window but you can't decide between mexican
or chinese food, here's a great low fat recipe that will satisfy both
of your ethnic desires.
4 large iceberg lettuce leaves
3 tablespoons rice wine vinegar
2 tablespoons low-sodium soy sauce
3 tablespoons miso (fermented soybean paste)
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1/4 cup canned unsalted chicken broth
1 medium carrot, thinly sliced
3 ounces snow peas
3 1/2 ounces fresh shiitake mushrooms, thinly sliced
1/2 red bell pepper, halved, thinly sliced
8 ounces sea scallops, sliced into rounds, cut into strips
3 green onions, thinly sliced
2 cups bean sprouts
Bring pot of water to boil. Add lettuce and
cook until wilted, about 1 minute. Drain. Refresh in cold water. Drain
and pat dry. Set aside. Combine vinegar, soy sauce, miso, garlic and
ginger. Set aside. Heat large nonstick skillet over high heat. Add broth,
carrot and snow peas. Stir-fry 1 1/2 minutes. Add mushrooms and bell
pepper. Stir-fry 30 seconds. Add scallops and stir-fry 40 seconds. Stir
in vinegar mixture. Remove pan from heat. Add green onions and bean
sprouts. Toss to combine. Divide filling among lettuce leaves. Fold
up burrito style. (Can be prepared up to 2 hours ahead. Steam over boiling
water to reheat before serving.)
Serves 2. Per serving: calories, 270; fat, 3
mg; sodium, 1,764 mg; cholesterol, 37 mg
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