Asian Lettuce Wraps

1 head of romaine lettuce leafs
1 package of button mushrooms sliced
1 green bell pepper julienned
2 small baby bok choy chopped
2 cups of broccoli
1 small chopped onion
2 cloves of garlic (crushed)
¼ cup of low sodium soy sauce
¼ cup of sesame seeds
1 tbs of ground ginger
Siracha & Sea Salt to taste
2 tbs of olive oil


On a hot skillet with olive oil add chopped onion and crushed garlic. Add broccoli and sauté lightly (over cooking vegetables break them down and lose nutritional value plus it gets rid of crunchy texture) followed by bell pepper, mushroom and bok choy. Once you have all your vegetables in add soy sauce, ground ginger, and sea salt. When the vegetables have been sautéed top off with sesame seeds.

At the bottom of the skillet there will be a stock left over. Plate stock and vegetables separately. Keeping together will have vegetable soak up stock.

Take lettuce leaf and spoon over veggies top off with veggie stock and siracha.