Straight from the Thug Kitchen Cookbook | Serves: 4 | Time: Like 20 min.
1/2 c yellow split peas
3 cups of water
2 Tbsp soy sauce (I used coconut aminos)
2 Tbsp water
2 Tbsp rice vinegar
1-2 #Asian hot sauce (I used sriracha)
1 tsp sesame oil
1 tsp liquid sweetener (I used agave syrup)
2 tsp neutral tasting oil (I used canola)
1/4 cup chopped shallots
2 tsp ginger
1 c minced green onion
1/3 cup shredded #carrots
3 Tbsp rice vinegar
1 1/2 tsp soy sauce (I used coconut aminos)
1 1/2 tsp sesame oil
1 head of lettuce
Rinse peas and throw them into a med pot with salt and water. Bring to a boil. Then reduce heat and simmer for 10-15 min until tender. Drain. Set aside.
While peas are cooking, mix all ingredients dipping sauce in a small bowl.
In a wok, heat oil over med. Cook shallots for 3 min. Add ginger and green onion and cook for 30 seconds. Add split peas and carrots. Toss. Add rice vinegar and aminos. Simmer 30 seconds. Add sesame oil and turn off heat.
Scoop filling on lettuce leaves. Duh.
What I ate and drank today (1/16/2018)
Leftover carrot-lentil cakes
4 lettuce wraps (if I hadn't been in beast mode, 3 would have been enough
96 oz of water
1 cup of decaf coffee
1 cup of herbal tea
2 glasses of white wine