Thai Lettuce Wraps
Spicy Thai style stir fry with Hand Shucked Clams and fresh vegetables in fresh lettuce leaves topped with toasted peanuts and fresh basil
Heat oil in a wide pan and sauté garlic for one minute. Add bean sprouts, mushrooms, carrots and cabbage then stir and cover.
Cook over medium-low heat for 10-15 minutes or until veggies are soft, stirring occasionally.
Combine clams, lime juice, rice wine vinegar, sugar, sesame oil, soy sauce, and clam juice in a separate bowl while veggies cook.
Add clams to the veggie mix and cook until moisture is mostly evaporated.
Serve in lettuce leafs with a garnish of basil and peanuts and a side of soy sauce.
Yield: 4 Servings
- 1 Lb. Sea Watch Health Watch Hand Shucked Sea Clams, drained and liquid reserved
- 1 Tbsp. Canola Oil
- 3 Cloves Garlic, minced
- 2 Cups Bean sprouts
- 1 Cup Mushroom, sliced
- 1 Cup Carrot, shredded
- 1 ½ Cup Green Cabbage, thinly sliced
- 1 Tbsp. Lime juice
- 1 Tbsp. Rice Wine Vinegar
- 1 Tbsp. Sugar
- 1 tsp. Sesame Oil
- 2 tsp. Soy Sauce
- 1 Tbsp. Clam Juice (reserved)
- 8 Lettuce leaves
- ½ Cup Basil, chopped
- ½ Cup Peanuts, toasted
- Soy sauce (as needed)
Sea Watch: DHSC – 12/1 lb.