Heat a large pan with oil on medium-high.
Add asparagus, salt and pepper. Cook until crisp tender.
About 5 minutes
Add in onion, and cook until onions are slightly translucent.
Add in jicama and lettuce and cook for about 5 minutes longer.
In a small bowl whisk together peanut butter, soy sauce, oil, agave,
salt and pepper.
Pour into pan to cover vegetables and heat all the way through.
Serve in iceburg lettuce leaves.
Originally Submitted
7/4/2008
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