RECIPE: Shrimp Lettuce Wraps

Ingredients

• 1 head romaine lettuce hearts
• ¼ cup low-sodium chicken broth
• 1 tablespoon hoisin sauce
• ½ tablespoon low-sodium soy sauce
• 1 teaspoon rice vinegar
• ¼ teaspoon Asian sesame oil
• 1.2 teaspoon chili garlic sauce
• ½ tablespoon cornstarch
• 1 tablespoon canola or olive oil, divided
• 30g cashews (little less than ¼ cup), coarsely chopped
• 6 oz shrimp, de-veined & cut into small cubes
• 1 large garlic clove, minced
• 1 medium red bell pepper, seeded and diced
• 3 green onions, the white and green, sliced
• ⅛ cup chopped cilantro
• ¼ shredded carrots

Instructions

1. Divide the lettuce into leaves and set aside.
2. In a small bowl, whisk together the chicken broth, hoisin sauce, soy sauce, rice vinegar, sesame oil, chili garlic sauce, and cornstarch. Set aside.
3. In a medium skillet, heat ½ tablespoon oil over medium-high heat until almost smoking.
4. Add the shrimp and stir-fry until browned. About 2 minutes. Transfer the shrimp to a plate and discard any juices from the pan.
5. In the same skillet, heat the other ½ tablespoon of oil over medium-high heat.
6. Add the garlic, bell pepper, green onions, and carrots.
7. Stir fry until tender-crisp, about 2 minutes.
8. Return the shrimp to the pan and add the cashews and cilantro. Add the soy-sauce mixture and stir-fry until the shrimp is thoroughly cooked. About 3 minutes.
9. Spoon the shrimp mixture evenly onto lettuce leaves and enjoy!