Thai Style Lettuce Wraps

• 1 tablespoon canola oil
• 3 minced garlic cloves
• 2 cups bean sprouts
• 12 cup mushroom, diced
• 2 carrots, grated
• 1 12 cups green cabbage, thinly sliced
• 2 cups cooked chicken
• 1 tablespoon lime juice
• 1 tablespoon rice wine vinegar
• 1 tablespoon sugar
• 1 teaspoon sesame oil
• 2 teaspoons reduced sodium soy sauce
• 2 tablespoons clam juice
• 8 lettuce leaves
• 12 cup basil, chopped
• 12 cup peanuts, chopped

1. Heat oil and saute garlic, one minute.
2. Add bean sprouts, mushrooms, carrots and cabbage-stir and cover.
3. Cook over medium-low heat for 10-15 minutes or until veggies are soft (stir veggies around during this time, each time replacing the lid).
4. Combine chicken, lime juice, rice wine vinegar, sugar, sesame oil, soy sauce, and fish sauce in separate bowl while veggies cook.
5. Add chicken to veggie mix and cook until moisture is mostly evaporated.
6. Serve in lettuce with 2 tablespoons chopped peanuts and basil to taste.

canola oil, garlic, bean sprouts, mushroom, carrots, green cabbage, chicken, lime juice, rice wine vinegar, sugar, sesame oil, soy sauce, clam juice, basil, peanuts

Taken from www.food.com/recipe/thai-style-lettuce-wraps-484803 (may not work)