Welcome to another addition of Meatless Monday. What meatless dish will your family be noshing on this Friday?
1 tablespoon olive oil
1 large carrot, peeled and diced
1 yellow bell pepper, diced
1 red bell pepper, diced
12 large shrimp, peeled and deveined
1 cup of snow peas
1 head of iceberg, Boston Bibb, or romaine lettuce.
2 cups cooked “glass” noodles (usually found in the Asian section of your grocery store)
1/2 cup reduced-sodium soy sauce
1/8 cup rice wine vinegar
1/2 to 1/4 teaspoon Asian Chili garlic sauce OR 1 tablespoon crushed red pepper flakes
Mix all ingredients for dipping sauce together well.
NOTE: This dipping sauce has a kick. I usually serve my kids the veggies and shrimp with soy sauce, although my younger daughter actually likes spicy food. Or try a sweet and sour or peanut butter-based sauce.
Wash lettuce. Remove large ribs, and separate into big leaves to make wraps.
In medium skillet, add oil and saute carrots over medium-high heat until almost tender. Add yellow and red bell peppers, and saute for 2 minutes or so. Remove from heat. Place shrimp into a steamer for about 3 minutes (or cook in microwave or on the stovetop). Add snow peas to steamer (or nuke) and continue to steam until shrimp are firm, about 3 to 4 minutes. Add shrimp and snow peas to veggie mixture. Fill leaves with ingredients and dip into sauce.
This recipe makes plenty for our family, but bigger broods should double it.