Lettuce Eat!

I've started to realize that if I want to succeed with this diet, I'm going to have to stop trying to make a dish that is a fake version (i.e a gluten-, cheese, garlic-, basil, etc.-free pizza) of what I love and just cook what I know tastes good.

I've also realized that trying to buy items that make cooking a bit easier, like already cooked chicken, is proving to be a difficult task. Turns out, pre-cooked chicken has lemon in it. I'm definitely going to miss the convenience of fast or already prepared meals and will have to get used to eating leftovers for many days/nights in a row.

On that note, I made a big batch of lettuce wrap filling last night. I ignored the recommendation for iceberg lettuce and chose Boston lettuce instead which turned out to be a big mistake as the Boston lettuce didn't stand up to the weight and saucy-ness (yes, I make up words) of the filling. I ended up eating most of it with a fork and served it with jasmine rice.

Chicken and Tofu Lettuce Wraps (recipe adapted from here)

1 head fresh iceberg lettuce (this type works best for this recipe)
1 thumb-size piece galangal (or ginger), grated
1 red chili, minced, OR 1/4 to 1/2 tsp. chili flakes
1 shallot, diced
1/2 cup firm tofu, cut into cubes
1/2 cup cooked chicken, shredded
1 carrot, grated or cut into thin strips
1/4 red bell pepper
1 broccoli head
1 egg (omit if vegan)
1/2 cup shredded red cabbage
3 spring onions, sliced lengthwise into matchstick-like pieces
1 cup cucumber
2 Tbsp. lime juice
2 Tbsp. low sodium soy sauce
1+1/2 Tbsp. fish sauce
1 Tbsp vinegar (I used sherry vinegar because I had it)
1/4 tsp. sugar

TOPPINGS:
1/3 cup fresh dry roasted peanuts, roughly chopped or ground

OTHER: 2 Tbsp. grapeseed oil for stir-frying

Preparation:

1. Drizzle oil into a wok or large frying pan over medium-high heat. Add galangal (or ginger), chili, and shallot. Stir-fry one minute, or until fragrant.

2. Add tofu, chicken, carrot, red pepper, broccoli, cabbage, and spring onions. As you stir-fry, add the lime juice, soy sauce, fish sauce, oyster sauce and sprinkle over the sugar. Stir-fry about 1 minute.

3. Push ingredients to the side of the wok or pan, and crack in the egg. Stir-fry quickly to break the yolk. Mix in with the other ingredients.

4. Add the cucumber and stir-fry briefly to mix (avoid over-looking or it will go limp). Remove from heat.

5. To assemble, take a whole lettuce leaf and place 1-2 heaping tablespoons of filling in the center. Top with a sprinkling of peanuts. Then wrap up and eat! (For those who like it extra spicy, fresh-cut chili can be added as another topping.) ENJOY!