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.