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Thai Vegetable Stir-fry Wrap with Hot Peanut Sauce


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Serves | Prep Time | Cook Time

Ingredients

1 tbsp toasted (dark) sesame oil
1 cup frozen mixed bell pepper strips
1/4 cup choped onion -- The pepper mix I got had onion in it already so I omitted this step
2 tsp curry powder
1 tsp ground ginger
1 tsp bottled minced garlic
16 oz. bag coleslaw mix
2 tbsp red-sod. soy sauce
2 tbsp bottled lime juice
salt and pepper to taste
1 soft lavosh, slightly warmed if desired (or pitas or tortillas)
Hot Peanut Sauce:
3 tbsp creamy peanut butter (rec. red-fat)
2 tbsp red-sod. soy sauce
2 tbsp light brown sugar
2 tbsp bottled lime juice
1 tbsp water
2 tsp chinese chili paste, or to taste


In small sauce pan, combine all ingredients.


Bring to gentle simmer over med-low heat, stirring occassionally.


Remove from heat and let cook to room temp.



Heat oil over med. heat in large skillet. Add bell pepper mix (and onions) and cook until softened and thawed, about 3 minutes.


Add curry powder, ginger and garlic, cooking, stirring, 2 minutes.


Add coleslaw mix and increase heat to med-high; cook, stirring and tossing constantly until cabbage is wilted and tender, about 4-5 minutes.


Stir in soy sauce and lime juice.


Remove from heat and season with salt and pepper.



Unfold lavosh (or get the pitas/tortillas ready). Spoon veggie mixture evenely along the lower quarter. Pour peanut sauce over mixture. Fold enchilada-style. Cut and Serve.



Per Serving (includes peanut sauce) - 4 servings


298 Calories, 13 g Total Fat, 6 g Dietary Fiber, 851 mg Sodium


Pairs Well With


Notes

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