Thai Veggies with Grilled Lettuce

I love to cook, especially without a recipe. One of my favorite things is to have time but no plan. I love to just begin creating. I go back and forth between pantry, fridge, and freezer and find that inspiration ingredient. From there, the wheels start turning and soon I’m making some crazy dish (that can never again be replicated). Here is a recipe from one of those nights and my inspiration ingredient was edamame. What was the end result? Peanutty Thai Veggies with Grilled Lettuce – whalah!



2 Heads Romaine Lettuce

Shelled Edamame (fresh or frozen)

4 ears of corn (or frozen corn)

Mixed Peppers and Onions (frozen)

Fresh or Frozen Mixed Stir-Fry Veggies

Cilantro and chopped peanuts for Garnishing

For the Sauce:

1/2 can light coconut milk

1/2 Cup Natural Peanut Butter

2 T Lite Soy Sauce

1 T Rice Vinegar

1 t. ground ginger


Sprinkle a little oil in a grill pan (or saute pan) over medium heat. Add heads of romaine, turning frequently to prevent burning. (Grilled lettuce is so delicious – hope you enjoy it!) Grill the corn in the same way if you are using fresh corn on the cob. Add all other veggies to a wok over medium-low heat. (To cut down on calories, I do not add oil here. I just add a little water and use it to saute.) In a blender, mix all the sauce ingredients. (If you like a little spice, some hot sauce, a curry powder, or red pepper would be a yummy addition.) To serve, plate with a head of the grilled lettuce, add veggies, pour a generous amount of sauce over the top, and garnish with chopped peanuts and cilantro. So easy!


Let me know if you try it and what you do to make it your own!

Hope you enjoy!