With frozen peas and corns, last-minute cooking can be hassle-free. A stir-fry of pea, corns and toasted pine nuts or a semi-homemade lavash flat-bread pizza in minutes; or throw in some pantry-friendly nuts or seeds to create this easy, light and tasty appetizer of organic romaine lettuce wraps.
This is the kind of warm salad that I enjoy, minimal dressing required. It also keeps well and can be prepared in advanced. All you have to do before serving is to warm up the salt and black pepper pea and corn combo, sprinkle with toasted pumpkin seeds.
Pumpkin seed (or pepitas) is a good source of vitamins and minerals such as phosphorus, magnesium, manganese, iron, and copper. Its known nutritive content is known to improve various physical conditions including prostate and bladder problems (Source: Whole Foods, Livestrong.com).
Pumpkin seeds is also one of the best plant sources of zinc (other vegetarian sources include dried beans, garbanzo beans, black-eyed peas, lentils, peas, and whole soy products, whole grains and nuts) and contain healthy fats (essential fatty acids) that maintain optimum immune function.
Pea, Corn, Pumpkin Seed Organic Lettuce Wraps 素生菜“包”
Ingredients: Handful of frozen organic peas and corns, thawed; 3-4 tbsp pumpkin seeds, toasted; 1-2 green onions, thinly sliced, bottom (white) and top (green) parts separated; some organic romaine lettuce wraps, rinse, dry and set aside. Salt and freshly ground black pepper, to taste.
Directions: Saute bottom white parts of green onions, and when fragrant and softened, add the peas, corn and fry for about 5 minutes. Add in toasted pumpkin seeds, mix well. Salt and freshly ground black pepper, to taste. Dish out and garnish with top green parts of the spring onions. Serve with lettuce leaves and enjoy these healthy wraps. If serving later, add in the toasted pumpkin seeds later, to the pea and corn mixture just before serve in order to retain the crunch.
Sharing this salad wrap with Souper Sunday and Hearth and Soul.
Tag: lettuce wraps, salad
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