You can change up these soy bundles to use what you have on hand. Substitute cashews for peanuts, or tofu for tempeh, or button mushrooms for shiitakes.
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Time: 20 minutes
Serves: 4
Ingredients
- 1-1/2 Tbs. reduced-sodium soy sauce
- 1-1/2 Tbs. hoisin sauce
- 1 Tbs. dry sherry
- 1 tsp. cornstarch
- 1 Tbs. + 1 Tbs. peanut oil
- 2 cups diced shiitake caps
- 1/2 cup diced celery
- 1/2 cup diced radish
- 2 scallions, sliced
- 2 8 oz. packages tempeh, crumbled
- 1 Tbs. minced ginger
- 1/2 cup peanuts
- 1 head butter lettuce
Instructions
- In a small bowl, whisk together the soy and hoisin sauces, sherry, and cornstarch with 1/4 cup water.
- In a large nonstick pan over medium-high heat, heat 1 Tbs. oil until shimmering. Stir-fry the mushrooms until lightly browned, 2–3 minutes. Add the celery, radish, and scallions and stir-fry until hot, 1–2 minutes. Transfer to a large bowl.
- In the same pan, heat the remaining 1 Tbs. oil. Stir-fry the tempeh until browned, 3–4 minutes. Add the ginger, peanuts, and soy sauce mixture and stir-fry until the sauce thickens, 1–2 minutes.
- Separate the lettuce into individual leaves and fill with the tempeh mixture. Top with the stir-fried vegetables.
Nutrition Information
Per serving (1-1/2 cups filling + lettuce):
- Calories: 400
- Total fat: 22 g
- Sat fat: 4 g
- Carbs: 26 g
- Fiber: 13 g
- Total sugars: 4 g
- Added sugars: 0 g
- Protein: 28 g
- Sodium: 350 mg
