Asian Lettuce Wrap Sandwich

Serves 2

COST: $2.69

Per sandwich

Calories: 435

Fat: 18g

Carbohydrates: 48g

Protein: 24g

Fiber: 10g

Sugar: 7g

Sodium: 360mg

2 teaspoons rice vinegar

2 teaspoons soy sauce

1 teaspoon raw honey

1 teaspoon cornstarch

2 teaspoons water

6 ounces tempeh

3 tablespoons vegetable oil, or as needed

1 clove garlic, smashed and peeled

3 tablespoons chopped onion

1⁄3 cup chopped red bell pepper

1⁄4 cup bean sprouts

3 drops sesame seed oil, or to taste

1 romaine lettuce leaf, shredded

4 tortilla wraps

In a small bowl, combine the rice vinegar, soy sauce, and honey, and set aside.
Mix the cornstarch and water; set aside in a separate small bowl. Chop the tempeh into bite-sized pieces.
Add 2 tablespoons vegetable oil to a frying pan and heat on medium-high heat. When the oil is hot, add the garlic. Fry briefly, using a spatula to move the garlic through the oil. Add the tempeh and stir-fry until cooked on all sides, stirring constantly, about 7 minutes. Remove from the pan and set aside.
Add 1 or 2 more tablespoons vegetable oil to the pan. Add the onion and stir-fry for about 1 minute. Add the red pepper and stir-fry for another minute. Add the bean sprouts.
Add the rice vinegar mixture to the pan, pouring it in the middle of the vegetables. Give the cornstarch and water mixture a quick restir. Turn the heat up to medium high and add the cornstarch mixture. Cook, stirring constantly, until it boils and thickens. Add the tempeh and mix with the vegetables and sauce. Sprinkle the sesame seed oil over the top.
Place a few pieces of shredded lettuce on each wrap, spoon 1⁄4 of the tempeh and sauce mixture over the top of each, and roll up. If using pita pocket halves, place the shredded lettuce and 1⁄4 of the tempeh mixture inside each half. If using a tortilla wrap, roll it up.

Bell Pepper Types
Ever wonder what the difference is between green, orange, and red bell peppers? Actually, all three come from the same plant. The main difference is that red and orange bell peppers have been allowed to ripen longer on the vine. The extra ripening time gives red bell peppers a sweeter flavor than green bell peppers, making them a popular salad ingredient.