Lettuce Wraps

Lettuce cups for a creative meal kids can build themselves

Ingredients:

1 cup rice, raw

2 Tablespoons light soy sauce

1 Tablespoon hoisin sauce

2 Tablespoons clear rice vinegar

1/2 teaspoon salt

1/2 teaspoon sugar

3 Tablespoons vegetable oil

2 cloves garlic, minced

2 teaspoons fresh ginger, minced

1/3 cup red onion, diced

1 pepper, diced

1 cup mushrooms, chopped

1/2 cup water chestnuts, minced

8 to 10 inner leaves iceberg lettuce, edges trimmed and chilled

handful of fresh cilantro leaves, coarsely chopped

handful of fresh parsley leaves, coarsely chopped

handful of fresh chives leaves, coarsely chopped

Ingredients:

1 cup rice, raw

2 Tablespoons light soy sauce

1 Tablespoon hoisin sauce

2 Tablespoons clear rice vinegar

1/2 teaspoon salt

1/2 teaspoon sugar

3 Tablespoons vegetable oil

2 cloves garlic, minced

2 teaspoons fresh ginger, minced

1/3 cup red onion, diced

1 pepper, diced

1 cup mushrooms, chopped

1/2 cup water chestnuts, minced

8 to 10 inner leaves iceberg lettuce, edges trimmed and chilled

handful of fresh cilantro leaves, coarsely chopped

handful of fresh parsley leaves, coarsely chopped

handful of fresh chives leaves, coarsely chopped

Directions:

Cook rice and set aside.

Combine the soy sauce, hoisin sauce, rice vinegar, salt, and sugar in a small bowl and mix together until the sugar dissolves.

Heat 1 tablespoon of the oil in a wok or large skillet over high heat. Stir-fry the garlic and ginger for 10 seconds. Add the onion, pepper, mushrooms, and water chestnuts and stir-fry for 3 minutes.

Add cooked rice into wok. Lower the heat, and stir in the sauce mixture. Stir for 1-2 minutes, or until the sauce is heated.

Spoon the filling in equal amounts into the lettuce cups. Top each lettuce cup with cilantro, parsley, and chives. Serve warm.