Lettuce Wraps

One of my favorites

1 large or 2 small heads of Boston Bibb, Butterleaf or Iceburg lettuce
1 package soy crumbles
1-3 T cooking oil
1 large white or yellow onion, chopped
3 cloves garlic, minced
3 T soy sauce
1/4 cup hoisin sauce
1 T sesame oil
2 T rice vinegar
1-2 T chili paste (optional, for heat)
2 t grated ginger (optional)

2 cans water chestnuts, chopped
6 green onions, chopped
1 cup grated carrot
(optional garnish: top with toasted sesame and serve over prepared vermicelli noodles)

1) Wash and prepare lettuce by separating leafs
1) In a large skillet over medium high heat brown the soy crumbles in oil. Set aside
2) In same skillet (re-oil if needed) cook onion 3-4 minutes then add garlic until fragrant. Add hoisin, soy, ginger, vinegar, chili paste, mix.
3) Add water chestnuts, green onions, and sesame oil, cook until onions are transparent.
4) Combine with soy crumbles
5) Serve topped with fresh grated carrots