Vegetable-Stuffed Romaine Rolls

[Guest guest]

* Exported from MasterCook II *

 

Vegetable-Stuffed Romaine Rolls

 

Recipe By : Time-Life's Fresh Ways with Vegetables

Serving Size : 6 Preparation Time :1:00

Categories : Lowfat Main Dishes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 large romaine lettuce leaves

1 cucumber, peeled, halved lengthwise,

seeded & shredded into long

strips with a grater

1 teaspoon low-sodium soy sauce

1 cup vegetable broth

1 tablespoon safflower oil

2 carrots, peeled & shredded into long

strips with a grater

3 yellow squash (about 1 lb), halved

lengthwise, seeded & shredded into

long strips with a grater

8 scallions, green tops removed, white

bottoms thinly sliced lengthwise

1 clove garlic -- finely chopped

1/4 teaspoon salt

freshly ground black pepper

1 cup fresh peas, blanched for 1 minute in

boiling water and drained, OR 1 cup

frozen peas, defrosted

1 tablespoon dark sesame oil

 

Put the cucumber in a bowl and toss it with the soy sauce. Set the

cucumber aside to marinate. Place the lettuce leaves in a large pot

and pour 1/2 cup of the stock over them. Place foil directly over the

leaves and cover the pot. Bring the stock to a boil, reduce the heat

to medium low, and steam the leaves until wilted - about 7 minutes.

Drain them on paper towels.

 

With your hands, squeeze the liquid from the cucumber. In a heavy-

bottomed skillet, heat the safflower oil over high heat. Add the

carrots and saute them, stirring constantly, for one minute. Add the

cucumber, squash, scallions, garlic, salt and pepper; saute, stirring

constantly, for 5 minutes more. Transfer the mixture to a bowl and

stir in the peas and the sesame oil.

 

Cut out the thickest part of the stem in a V shape from the base of

each leaf. Overlap the cut edges, then roll up the vegetable mixture

in the romaine leaves as demonstrated below.

 

Pour the remaining 1/2 cup of broth into a large skillet. Arrange the

romaine rolls in the skillet, with their seam sides down; cover the

skillet and cook the rolls over low heat until they are heated

through - about 10 minutes. Remove the rolls from the skillet with a

slotted spoon and serve them immediately.

 

- - - - - - - - - - - - - - - - - -