EASY | ½ | cup Teriyaki Marinade and Sauce |
|---|---|
| 1 | 8oz block of bean curd, cut into 1/4" thick strips |
| 1 | tablespoon vegetable oil |
| 4 | large iceberg lettuce leaves |
| 1 | large carrot, peeled and shredded |
| 1 | can (8 ounces) sliced water chestnuts, rinsed and drained |
| 1 | can (14 ounces) or fresh bean sprouts, rinsed and drained |
| Rice noodles (optional) |
*Meat lovers can substitute 1 pound of chicken or pork cut into 1/4" thick strips. Sauté over medium-high heat 3 to 4 minutes or until slightly pink in center and browned on both sides.
1. Combine sauce and bean curd strips in resealable bag; seal bag. Marinate for 20 to 30 minutes at room temperature.
2. Heat oil in a large skillet or wok over medium-high heat. Remove bean curd; discard bag and marinade. Sauté bean curd over medium-high heat for 3 to 4 minutes until slightly browned on both sides.
3. Fill lettuce leaves with equal amounts of carrot, water chestnuts, bean sprouts, bean curd and rice noodles, if desired. Drizzle with extra sauce if desired. Roll up and serve.
Makes 4 servings
Variation: Chop up bean curd strips and lettuce, mix with other ingredients as a salad.