Rainbow Lettuce Cups

By Dani Gavriel

Ingredients: 2 tbsp of hoisin sauce 2 tbsp of soy sauce 2 tbsp of rice wine vinegar 1 tbsp of Sriracha sauce 1 tbsp of sesame oil 1 tbsp of extra-virgin olive oil 1 onion, finely chopped 3 cloves of garlic, crushed 1 tbsp of freshly grated ginger 1 tin of water chestnuts, drained and sliced 3 spring onions, thinly sliced Pinch of salt Half a cup of white rice or a rice of your choice Freshly ground black pepper Baby gem leafy lettuce (leaves separated) Handful of chestnut mushrooms, chopped 1 carrot, julienned into ribbons 1 radish, julienned into small slices 1 red chilli, deseeded and sliced Handful of roasted peanuts, chopped 1 lime, to serve Handful of fresh herbs such as mint, basil or coriander, finely chopped 1 small red pepper, finely chopped 1/2 a cucumber, finely chopped 1 courgette, finely chopped Method:

For the sauce: Mix together hoisin sauce, soy sauce, rice wine vinegar, Sriracha, and sesame oil.

For the filling: Cook the rice. Add your onions and the olive oil to a pan and cook for a couple of minutes, then stir in garlic and ginger. Add the mushrooms, courgette and peppers and cook, stirring. Pour in sauce and cook for 1 minute: then you need to turn off the heat and stir in the water chestnuts and spring onions. Add salt and pepper to taste. Add some cooked rice to each lettuce leaf. On top of that place the mushroom mixture and decorate with carrot, radish, chilli and herbs.