|Thai Tuna wraps|
1 1/2 tbsp vege oil (I use EVOO)
2 cups shredded cabbage
1 c. sliced onion
1 clove minced garlic
5 C. vege broth
1 TBSP dry sherry
3 C shredded bok choy
1/2 C carrots,
1/2 C mushrooms (I used shitaake)
1/4 C Peas
1/4 C. scallions
Saute the cabbage, carrots, onion and garlic in a big pan. Add Vege broth, sherry and soy sauce. Then simmer until veggies are soft. Add bok choy, mushroom, peas and scallions toward end.
toast 1/2 C. almonds (I used slivered) and set aside.
in bowl stir together 1/4 C water, 3 TBSP mirin or sherry, 1 tbsp soy sauce (I use tamari because it is wheat free) 1 tbsp thickener (I use tapioca starch due to corn allergy but you can use cornstarch) and 1/2 tsp sugar. In large Wok or skillet heat 2 tbsp Olive or sesame oil, 4 C chopped celery, 1 C. diced onions, 3 cloves garlic, minced, one can of water chestnuts and 1 can of bamboo shoots and 1 head of brocolli chopped up. Sautee until crisp-tender and then add your soy/mirin mixture and stir in, take off heat and add the almonds.
Lastly, we had Thai wraps. My kids LOVE these things. You take Rice Wrappers, soak them in water until they are pliable (I do one at a time) and rice noodles (you can buy a package of rice thread noodles and pour hot water over them unti they soften) The put the noodles on the wrapper, then add: Tuna (we prepare it like tuna sandwich filling) shredded carrot, avocado, pickled daikon radish, slivered red bell pepper and fresh mint or cilantro and then wrap according to package directions. We usually dip ours in Thai Peanut sauce, hot chili sauce or Hoisin sauce (not for those who are gluten free) .