Pan-Asian Lettuce Wraps (makes 18)
2 Tablespoons sesame oil
1¼ pound ground chicken, turkey or firm tofu
2 teaspoons each minced garlic and ginger
1 red onion, halved and thinly sliced
1 red bell pepper, cut into matchstick-sized strips
2 medium carrot, grated or cut into matchstick-sized strips
4 cups thinly sliced Napa cabbage (about ¼ large head)
1 cup thinly sliced red cabbage
1½ cups bean sprouts (about 3 ounces)
2/3 cup Teriyaki sauce
Salt and pepper to taste
18 leaves of romaine, butter or iceberg lettuce
Heat oil in a wok/nonstick skillet over medium-high heat. Cook chicken, garlic and ginger until lightly brown. Add the onion, pepper and carrot; sauté 2 minutes. Add both cabbages and bean sprouts; sauté until vegetables are crisp-tender, about 2 minutes. Add Teriyaki sauce and toss to coat. Season mixture with salt and pepper, divide among lettuce leaves and garnish with green onions and cilantro.
Nutrition Information (per serving): 220 calories, 6 grams of fat (.5 grams saturated fat), 3.5 grams protein, 38 grams carbohydrates, 4 grams fiber, 0 milligrams cholesterol.