- 1/2c diced carrots (about 2 large carrots)
- 1/2c minced onion
- 2c mushrooms (I chopped 1c and sliced 1c to vary textures)
- ~1c edamame beans
- 1c diced water chesnuts
- 1T garlic powder
- 1.5T tamari (or soy sauce of your choice)
- 1T GF Teriyaki sauce
- 1 head of lettuce (I used Boston lettuce fresh from the farmers market), rinsed with leaves separated
In a non-stick skillet, lightly saute the carrots, onions, and 1/2T garlic powder over low heat until onions turn translucent (about 5-7 minutes). As they cook, finish preparing your remaining vegetables. Add in edamame, water chesnuts, mushrooms, and remaining garlic powder. Stir and saute allowing vegetables to begin to soften. Add in sauces and stir fry until mixture is cooked to your preference. I let the liquid cook down from the veggies and stir fried until they got a little crust on them.
Arrange lettuce leaves on plate and scoop mixture inside. Top with crushed cashews, wrap, and enjoy!
This makes 4 light servings or 2 dinner-sized portions.