Saturday, July 28, 2007

Siam Stir-Fry Wraps

On first look, this recipe is very similar to Stir-Fried Moo Shu Vegetable Wraps. They both involve coleslaw mix, they both have Asian flavors, and they're both in tortillas. However, while the Moo Shu wraps have a distinctly Chinese flavor, these Siam Stir-Fry Wraps have a Siam flavor.

I did not know where Siam was or what a Siam flavor would be, so I Wiki-ed it and discovered that it used to be the name for Thailand. Or is a city in Thailand. Something Thai. Regardless, this recipe has those flavors - Madras curry powder, sriracha sauce, ginger, lime juice, yum! Though it's similar to the other recipe, it's very good in its own right and will likely be made again.

Siam Stir-Fry Wraps
CL Annual Cookbook: 1999

1 tablespoon dark sesame oil
1/2 cup chopped red bell pepper
1 tablespoon minced peeled ginger
2 teaspoons curry powder
4 garlic cloves, minced
1 (16-ounce) bag cabbage-and-carrot coleslaw mix
1/4 cup low-sodium soy sauce
2 tablespoons minced fresh cilantro
2 tablespoons minced fresh basil
2 tablespoon fresh lime juice
1 (12.3-ounce) package reduced fat extra-firm tofu, diced
1 (3.75-ounce) package uncooked bean threads (cellophane noodles)
4 curly leaf lettuce leaves
4 (10-inch) fat-free flour tortillas
Peanut Sauce (recipe follows)

1. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper and next 4 ingredients; saute 4 minutes or until the cabbage wilts. Stir in soy sauce and next 4 ingredients; remove from heat.

2. Cook bean threads in boiling water 1 minute; drain. Place 1 lettuce leaf on each tortilla; arrange bean threads over lettuce. Place 1 1/4 cups tofu mixture over bean threads; top each with 2 tablespoons Peanut Sauce. Roll up. Cut each wrap diagonally in half. Yield: 4 servings (serving size: 2 halves).

Peanut Sauce
1/4 cup fresh lime juice
3 tablespoons creamy peanut butter
3 tablespoons low-sodium soy sauce
3 tablespoons honey
1 tablespoon chili paste with garlic
4 garlic cloves, minced

1. Combine all ingredients in a small bowl; stir well with a whisk. Yield: 1/2 cup

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