Chinese Burritos
- Preparing Time: -
- Total Time: -
- Served Person: Serves 2
- 1 tablespoon minced garlic
- 2 cups bean sprouts
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon minced fresh ginger
- 3 tablespoons rice wine vinegar
- 3 green onions, thinly sliced
Preparation 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.) Per serving: calories, 270; fat, 3 mg; sodium, 1,764 mg; cholesterol, 37 mg Nutritional analysis provided by Bon Appétit
Preparation 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.) Per serving: calories, 270; fat, 3 mg; sodium, 1,764 mg; cholesterol, 37 mg Nutritional analysis provided by Bon Appétit
