4 large iceberg lettuce leaves
3 tablespoons rice wine vinegar
2 tablespoons low-sodium soy sauce
3 tablespoons miso (fermented soybean paste)
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1/4 cup canned unsalted chicken broth
1 medium carrot, thinly sliced
3 ounces snow peas
3½ ounces fresh shiitake mushrooms, thinly sliced
1/2 red bell pepper, halved, thinly sliced
8 ounces sea scallops, sliced into rounds, cut into strips
3 green onions, thinly sliced
2 cups bean sprouts

Miso, a fermented soybean paste, can be found in Asian markets, specialty foods stores and in the Asian section of most supermarkets. It is usually sold in plastic tubs and has a long shelf life.

Bring pot of water to boil. Add lettuce and cook until wilted, about 1 minute. Drain. Refresh in cold water. Drain and pat dry. Set aside.

Combine vinegar, soy sauce, miso, garlic and ginger. Set aside.

Heat large nonstick skillet over high heat. Add broth, carrot and snow peas. Stir-fry 1½ minutes. Add mushrooms and bell pepper. Stir-fry 30 seconds. Add scallops and stir-fry 40 seconds. Stir in vinegar mixture. Remove pan from heat. Add green onions and bean sprouts. Toss to combine. Divide filling among lettuce leaves. Fold up burrito style. (Can be prepared up to 2 hours ahead. Steam over boiling water to reheat before serving.)

Per serving: calories, 270; fat, 3 mg; sodium, 1,764 mg; cholesterol, 37 mg