Recipe - Siam Stir-Fry Wrap

1 tablespoon Dark sesame oil
One half cup Chopped red bell pepper
1 tablespoon Fresh ginger root; peeled
and minced
2 teaspoon Curry powder
4 Garlic cloves; minced
1 One half cup Shredded cabbage; red
1 One half cup Shredded carrots
2 tablespoon Low sodium soy sauce
2 tablespoon Minced fresh cilantro
One half teaspoon Dried basil
2 tablespoon Fresh lime juice
12 1/3 ounce Extrafirm tofu; minced
3 Three fourths ounce Bean threads;, (cellophane
noodles)
4 Lettuce leaves
4 Fatfree flour tortillas

SPICY PEANUT SAUCE
One fourth cup Fresh lime juice
3 tablespoon Creamy peanut butter
3 tablespoon Low sodium soy sauce
3 tablespoon Honey
1 teaspoon Chile paste with garlic
4 Garlic cloves; minced

Heat oil in a large nonstick skillet over mediumhigh heat. Add bell
pepper, ginger, curry powder, garlic, cabbage and carrots; saute 4 minutes
or until cabbage wilts. Stir in soy sauce, cilantro, basil, lime juice, and
tofu; remove from heat.

Cook bean threads in boiling water for 1 minute and drain well.

Combine all ingredients for spicy peanut sauce in a small bowl; stir well
with a whisk.

Place 1 lettuce leaf on each tortilla; divide bean threads evenly over
lettuce. Place 1 One fourth cups tofu mixture over bean threads; spoon 2
tablespoons of spicy peanut sauce over mixture and roll up.
Per serving: 419 Calories; 12g Fat (24% calories from fat); 18g Protein;
67g Carbohydrate; 0mg Cholesterol; 1667mg Sodium

Recipe by: Cooking Light, March 1998 (modified)

Posted to EATLF Digest by "Joanne M. McAndrews" jmca@nwu.edu on Mar 8,
1998