Recipe - Lettuce Wrap

Ingredients:

1 head iceberg lettuce or romaine lettuce leaves (We can use Chard)
Sauce:
2 tablespoon soy sauce
1 tablespoon dry sherry (optional)
1 teaspoon sugar
Remaining Ingredients:
1 tablespoon sesame oil (or peanut oil)
1 slice ginger, minced
1 garlic clove, minced
2 green onions, chopped
1 lb meat from chicken breasts or sliced white chicken meat (we can use tofu)
1 red pepper, seeded and diced
Anything else can be added (corn, veggies, etc.)

Preparation:

Wash the lettuce, dry, and separate the leaves. Set aside.

Mix together the sauce ingredients. Heat the sesame oil in a non-stick frying pan on high heat. Add the garlic, ginger, and green onions and fry until the garlic and ginger are aromatic. Add the tofu and cook until the tofu is browned. Remove the tofu from the pan and set aside.

Add the veggies to be cooked to the frying pan. Add the sauce ingredients and cook at medium heat. Add the tofu back into the wok. Cook for 2 - 3 more minutes, stirring, to heat through and finish cooking the tofu.

Lay out a lettuce leaf and spoon a heaping teaspoon of the tofu and vegetable/sauce mixture into the middle. The lettuce wraps are designed to be eaten "taco-style," with the lettuce/taco mixture folded into a package. Continue with the remainder of the tofu and lettuce leaves. Serve.

This can be messed with ingredient wise. We can be creative.