INGREDIENTS:
*1 kg. ground chicken or 1 block firm tofu
*1 yellow or white onion, chopped
*1 medium carrot, diced
*1 zucchini, diced
*6-8 cremini mushroom, diced
*3 cloves garlic, peeled and chopped
*1 inch ginger, peeled and chopped
*2 tbsp. soy sauce
*2 tsp. sesame oil
*1 tsp. red pepper flakes
*1 tsp. cornflour
*1/4 cup water
*1 head cabbage or lettuce, whole leaves
*2 green onion, sliced
*Salt & pepper, to taste
For peanut sauce (optional):
*2 tbsp. peanut butter
*1 tbsp. soy sauce
*1 tbsp. rice wine vinegar
*1 clove garlic, peeled and chopped
*1/4 cup water
*1 tsp. red pepper flakes
DIRECTIONS:
Brown chicken in pan with sesame oil, salt & pepper, and remove from pan.
If using tofu, squeeze out water and marinate in soy sauce and garlic for about 1 hour. Cut into 1/2 inch thick pieces and brown in sesame oil, then remove from pan.
Saute onion, carrot, zucchini, mushrooms, garlic and ginger in pan, until soft and light brown. Add soy sauce, sesame oil, red pepper flakes and return ground chicken/tofu to pan.
Mix 1 tsp. cornflour with 1/4 cup cold water until well combined and pour mixture over chicken/tofu and vegetables. Stir until sauce is well-combined and has thickened.
Peel whole cabbage or lettuce leaf (cabbage leaves hold the contents better but lettuce leaves are not as dominate. This is up to your personal tastes!), top with a spoonful of brown rice, a spoonful of chicken/tofu mixture, a teaspoon of peanut butter sauce (optional) and chopped green onion. Enjoy!