Lettuce Cups a la Leftovers

• 1/2 whole Butter Or Iceberg Lettuce
• 1 whole Leftover Cooked Pork Chop Or Chicken Breast Or Piece Of Fish, Or Whatever, Diced Into Itty Bitty Pieces
• 2 Tablespoons Vegetable Oil For Pan
• 2 cloves Chopped Garlic (unless There's A Lot On The Meat)
• 18 whole White Onion, Chopped
• 1 whole Diced Raw Carrot
• 4 whole Small Mushrooms, Sliced
• 1/4 cups Leftover Cooked Rice
• 1 can (8 Oz. Can) Water Chestnuts, Chopped Into Small Pieces
• 1 Tablespoon Sunflower Seeds
• 1/2 cartons (about 3.5 Oz. Carton) Sprouts
• 1 whole Avocado, Sliced (optional)
• 2 Tablespoons Sesame Or Vegetable Oil
• 1 Tablespoon White Wine Vinegar
• 1 Tablespoon Soy Sauce
• 1 teaspoon Brown Sugar (optional)
• 1 teaspoon Peanut Butter (optional)

1. Mix up the sesame oil, vinegar, soy sauce, brown sugar and peanut butter until blended.
2. Heat the wok.
3. When hot, add the vegetable oil and heat on medium.
4. When oil is hot, add the garlic, onions, carrots and mushrooms and saute (stirring as needed) until the mushrooms look cooked.
5. Add the rice, water chestnuts, seeds and meat.
6. Stir it all up and keep cooking.
7. After about 2 minutes, add the liquid sauce and stir it all up.
8. Cook for another couple of minutes.
9. Separate the lettuce cups.
10. Put sprouts and sliced avocado into the cups.
11. Add the meat mixture into the cups.
12. Devour.

butter, chicken, vegetable oil, garlic, white onion, carrot, mushrooms, water, sunflower seeds, cartons, avocado, sesame or, white wine vinegar, soy sauce, brown sugar, peanut butter

Taken from tastykitchen.com/recipes/appetizers-and-snacks/lettuce-cups-a-la-leftovers/ (may not work)