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I love quick dinner.


So here’s one!

We are headed up to my aunt’s house for dessert soon, and I needed to get in a quick, simple dinner (for just myself) before we left.  Here’s what I came up with:

Emily’s Lettuce Wrap Stir-fry


Lettuce leaves (I used romaine today because that’s what I had) – use as many as you need
2 radishes, chopped
Snap peas, several whole
1/4 cup frozen edamame
about 1 cup frozen stir fry veggie mix (or fresh mix of broccoli, daikon, cauliflower, peas, carrots, etc.)
1/2 cup of fresh bean sprouts (these are REALLY cheap at the store)
about 4 crimini/baby bella mushrooms (or any mushrooms you have), halved and sliced
(feel free to add to/replace any veggies on this list!)
1/8 of an avocado, mashed
Soy sauce
Red wine vinegar
Ground black pepper


Spray Pam (or use olive oil or canola oil) in a frying pan.  Put all veggies (except avocado) into pan.  Fry on medium-high heat, stirring frequently, until veggies are soft but not mushy.  While you are cooking, add about 1 tbsp of soy sauce to the pan (or more if you like).  Stir, stir, stir.  Finally, deglaze the pan with red wine vinegar (just douse it with RWV when things start to get sticky).  Add black pepper.  Take the pan off the stove and dump the stir fry into a bowl with the mashed avocado.  Spoon this mixture into lettuce leaves and top with any sauce you like!  (I used soy sauce.)

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