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Totally Thai Lettuce Wraps + Sweet & Sour Mushrooms + Thai Lime Shakes

lettuce wraps with sweet & sour mushrooms

chop + slice + grate + tear + pre-cook Begin to prep all the veggie fillings for your lettuce wraps either while the mushrooms are cooking or while you’re waiting for the mushrooms to cool. Have your kids chop, slice, tear, and grate whichever fillings you like from the list below (choose at least two!) and set each in a separate bowl. If using rice noodles, pre-cook on the stovetop according to package directions.

separate + wash Separate the leaves on 1 large head of butter lettuce. Wash under cold water and set aside to dry. :: continued ::

Chop: ★ Bean sprouts ★ Tofu ★ Green onion ★ Water

chestnuts

Slice: ★ Avocado ★ Cucumber ★ Red cabbage ★ Bell pepper

Grate: ★ Carrot

Tear: ★ Fresh mint ★ Fresh basil ★ Fresh cilantro

Pre-Cook: ★ 1 cup thin rice

noodles

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cookingSticky FingersTHYME to TURNIP the BEET on WHAT KIDS EAT

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mince + measure Make the dipping sauce. Have your kids start by mincing 1 small garlic clove and add to a medium saucepan on the stovetop. Then have your kids measure and combine ½ cup rice vinegar, ¼ cup granulated sugar, 1 tsp sea salt into the saucepan. Cook on medium heat, stirring with a wooden spoon, until the sugar and salt melt (the sauce will become clear). Remove the sauce from the heat and allow to cool slightly.

chop + sauté Make the mushroom filling! While the dipping sauce is cooling, have your kids chop and slice 8 ounces of mushrooms into little bits. Heat 1½ Tbs oil in a skillet over high heat. Add the mushrooms and toss them for several minutes in the skillet until they absorb the oil and start to brown. Add 1 Tbs soy sauce and continue sautéing the mushrooms until most/all of the soy sauce has been absorbed and the mushrooms are cooked through. Remove from the heat and transfer mushrooms to a bowl. Add 2 Tbs of the dipping sauce to the mushrooms and toss.

fill + wrap Kids can make their own lettuce wraps when the mushrooms are ready to eat! The serve, have kids take 1 lettuce leaf at a time and spoon a tablespoon of the slightly cooled mushroom mixture into the center of the leaf. Add the additional prepped vegetables and fold, wrapping the lettuce around the filling. Serve with the extra dipping sauce. Say aroi dee, DELICIOUS in Thai!

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combine + blend Have your kids juice 2-3 limes right into the blender and then have them add 1 cup of crushed ice, ½ cup water, and 3 Tbs sugar, agave, or honey (or stevia to taste). Add a pinch of salt if you like! Blend until slushy. Sample to see if it needs more sugar to cut the sour taste from the lime juice. Serve and ENJOY!

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shopping list

Totally Thai Lettuce Wraps

www.stickyfingerscooking.com

Cultivating ‘Cool’inary Curiosity in Kids

© 2016 Sticky Fingers Cooking

TM

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • Family Fun Recipes

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1 large head butter lettuce Optional fillings include:

bean sprouts red cabbage carrot avocado tofu cucumber

green onion bell pepper fresh mint, basil, and/or cilantro 1 cup pre-cooked thin rice noodles water chestnuts

juice of 2-3 fresh squeezed limes 1 cup of crushed ice ½ cup water

3 Tbs sugar, agave, or honey (or stevia to taste) pinch of salt

Sweet & Sour Mushrooms with Dipping Sauce

½ cup rice vinegar ¼ cup granulated sugar 1 tsp sea salt 1 small garlic clove

Lime Shakes (Manao Bun)

1½ Tbs oil 8 oz. mushrooms 1 Tbs. soy sauce

Lettuce Wrap History Delicious lettuce wraps are a typical Southeast Asian specialty. According to customs, lettuce wraps were eaten by women of the Royal Court who had been taken as maids or ladies of the court. On the 1st full moon of the lunar year, lettuce wraps are eaten for good luck. Lettuce wraps are also gaining popularity outside of Asian and are being served at restaurants all over the world.

fun food facts:

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www.stickyfingerscooking.com

Cultivating ‘Cool’inary Curiosity in Kids

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The surprise ingredient of the week is: Lettuce! ★ Where modern lettuce comes from is not exactly known, but it is thought to have originated from a wild

lettuce in the temperate mountainous areas around southwestern Asia and the Middle East. ★ One of the most popular salad vegetables, there are many different variety, shapes, sizes, and

colors of lettuce. ★ The name “iceberg” lettuce came from the preservation method that was used at the beginning of the

20th century in California. When refrigerators were not available, large quantities of ice were used to prevent spoilage of lettuce while it traveled via train to markets. Carriages were filled with icebergs that floated on top of the lettuce. Iceberg lettuce is the most popular and most commonly cultivated variety of lettuce in the US. Unfortunately, it is the LEAST nutritious lettuce.

★ Ancient Egyptians cultivated lettuce 6,000 years ago. It was an important part of their diet, based on the paintings in the tombs of many Egyptian rulers.

★ Both the English name (lettuce) and the Latin name of the genus are derived from “lac”, the Latin word for “milk”, referring to the plant’s milky juice.

★ The DARKER the lettuce leaf, the MORE nutritious it is. Any varieties of lettuce with dark green leaves are a good source of beta-carotene.

★ Lettuce is about 95% water, so it is hydrating and refreshing! ★ Lettuce provides dietary fiber, vitamins A, B9, folate, and C, and minerals such as calcium, iron,

and copper. Fibers are concentrated in the ribs, whereas minerals and vitamins are found in the leafy part of the lettuce.

Time for a laugh! What did the lettuce say to the salad dressing? Lettuce be friends!

Knock Knock! Who’s there? Lettuce! Lettuce who? Lettuce in! It’s cold out here!