Ginger Vietnamese Wrap with Edamame A CIF Food Is Medicine lunch inspired by Vietnamese flavors with emphasis on Stroke Risk Reduction Education, Lower Sodium, High Fiber, Heart Healthy, Budget-Friendly. Designed for Food Is Medicine programming with fiber-rich plants, lean proteins, healthy fats, herbs, spices, and lower-sodium flavor building. This recipe supports practical, affordable meal planning for chronic disease prevention education and community cooking demonstrations.

CIF Approved

Ginger Vietnamese Wrap with Edamame

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Author: Colin Vareene Cooking Method: Skillet Cuisine: Vietnamese Courses: Lunch Recipe Keys: B Budget-Friendly H Heart Healthy H High Fiber L Lower Sodium S Stroke Risk Reduction Education

Prep Time 15 mins Cook Time 15 mins Total Time 30 mins Difficulty: Intermediate Servings: 4 Estimated Cost: $ 13 Calories: 320 Best Season: All Seasons Dietary:

D Dairy-Free V Vegan

Description

A CIF Food Is Medicine lunch inspired by Vietnamese flavors with emphasis on Stroke Risk Reduction Education, Lower Sodium, High Fiber, Heart Healthy, Budget-Friendly.

Ingredients:

Cook Mode Cooking Mode Disabled

Servings

• 1 cup edamame
• 1 cup brown rice
• 2 cups herbs and greens
• 1 cup cabbage
• 1 cup carrots
• basil
• scallions
• chili
• 1 tablespoon no-salt-added tomato paste
• black pepper to taste

Instructions

1. Warm a skillet or saucepan over medium heat,
   Cook aromatics and vegetables until softened,
   Add protein, grains or beans, and spices,
   Simmer or sauté until cooked through and serve with herbs or citrus.

Keywords: ginger vietnamese wrap with edamame, vietnamese, lunch, stroke risk reduction education, lower sodium, high fiber, heart healthy, budget-friendly, 2 cups herbs and greens, 1 cup cabbage

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