I bought some chopped portabella mushrooms with onions at the market and it put me in the mood for some lettuce wraps. I preceded to make a spicy salsa mix that I added in of cilantro, onions and tomatoes. When it was time for the sauté I used broccoli for my nutritious and cruciferous green vegetable.
The final mixture was full of complementary flavors and I was ready to eat when I tried to pull the lettuce off into nicely shaped wraps like they do in the restaurants. That’s when I realized that I had bought green cabbage (yes I am getting ready to make another sauerkraut) – I think regular lettuce would have been better. My taste buds are changing but they are not quite there yet to just wrap this beautiful vegetable mix into the harder taste of raw cabbage- soon perhaps! Also the cabbage didn’t break apart as nicely either. Actually in retrospect, I could have chopped the vegetables a bit smaller too- if I am trying to simulate (which I was) -PF Changs or one of those fabulous Asian restaurants. None the less, mine was perfect anyway… I think the secret ingredient was… the MIRIN! I am starting to really like this cooking wine!
Portabella mushrooms- chopped
Extra virgin olive oil
Mirin cooking wine
Disclaimer: The information given here is for educational purposes only. You should not use this to diagnose or treat a health problem or disease without consulting with a qualified health care provider.
[Tuesday June 12th 2012 blog]