There is not too many easy dishes with this amount of ingredients that will have you wanting more. This Asian wrap is perfect for lunch or dinner. Try it and be impressed. Enjoy! Ingredients: 1/4 cup vegetable broth (I use the Pacific Natural Foods Organic Low Sodium) 1/2 medium yellow or sweet onion 4-5 cloves of garlic; use less if you like 1-2 tablespoons chopped fresh ginger 4 chopped scallions (all parts) 2 cups chopped broccoli florets (cut into small pieces) 1 cup thinly sliced carrots 1 red pepper, thinly sliced 8 white mushrooms, chopped in small pieces 1- 14 ounce container of extra firm tofu (cut in small pieces) 1/2 cup Braggs or Low-Sodium Soy Sauce 2 teaspoons Hot Chili Sauce (or red pepper flakes) 1/2 lime 6-8 large romaine lettuce leaves cooked Brown Rice Peanut Sauce: 2-3 tablespoons low-sodium almond butter, cashew butter, or peanut butter 1/2 cup vegetable broth 2 tablespoons Braggs or low-sodium soy sauce 1/4 lime 3 cloves garlic 2 teaspoons chopped ginger 1/4 teaspoon hot chili sauce (or red pepper flakes) Preparation: Using a large skillet or wok, heat some of the vegetable broth for saute. Add the onion, garlic, scallions, and ginger for about 3-5 min. During the saute, add in the Braggs, chili sauce, and lime. Add the mushrooms and tofu and cook for about 5 minutes. Add in the rest of the veggies and veggie broth (using more or less as needed) and simmer for about 15-20 more minutes. Prepare the peanut sauce. In a small saucepan, start the saute for the peanut sauce doing the same as above–use a little of the veggie broth and add in the garlic and ginger, then the Braggs and hot chili sauce. After a few minutes, add the rest of the veggie broth and cook over medium heat until it reaches a boil. Turn down the heat to simmer and add the almond butter. Stir until smooth. Squeeze in the lime juice and then set aside. For the wrap: Take a piece of lettuce, placing the rice first, then the stir-fry mixture, and then the peanut sauce on top. Wrap as best as you can. BM
