Crisp Okra and Mushroom Lettuce Cups with Tamarind-Lime Crunch

Ingredients

• small okra10 ounces
• cremini mushrooms, sliced8 ounces
• shallot, minced1
• garlic, minced2 cloves
• neutral oil2 tablespoons
• tamarind paste1 tablespoon
• lime juice2 tablespoons
• honey1 teaspoon
• lettuce cups8 large leaves
• crushed roasted peanuts1/4 cup
• cilantro leaves1/2 cup

Method

1. 1Trim the okra and pat it very dry, then slice any large pieces in half lengthwise.
2. 2Heat oil in a wide skillet and cook the okra over medium-high heat until blistered in spots.
3. 3Add the mushrooms, shallot, and garlic; continue cooking until the mushrooms brown and release their moisture.
4. 4Stir together tamarind paste, lime juice, and honey, then pour it into the skillet and toss quickly to coat the vegetables.
5. 5Spoon the hot filling into lettuce cups.
6. 6Top with peanuts and cilantro, then serve immediately.

Tips

• Dry okra well before cooking to help it blister instead of steam.
• Add the tamarind mixture at the end so the lettuce-cup filling stays bright and punchy.

Nutrition