Minced mushroom and vegetables 
Wednesday, 23rd November 2016
1 Tbsp - Extra virgin olive oil
12 pcs - Mushrooms (chop)
9 large pcs - Baby corn (chop finely)
1 1/2 tsp - Ginger (chop finely)
1 tsp - Green chilli (chop finely)
1 pc - Spring onion with leaves (chop finely)
4 stems - Asparagus (chop finely)
2 tsp - Light soy sauce
1 1/2 tsp - Rice vinegar
1 tsp - Scehzwan sauce
1 tsp - Lemon juice
To taste - Salt
10 leaves - Iceberg lettuce (steam lightly and keep it in the freezer for 10 minutes, then remove and cut the wilted part before using)
Heat a pan for a minute on high flame.
Add the olive oil, mushrooms, baby corn, ginger and green chillies.
Saute for a minute and then add the spring onions.
After another minute reduce the flame, add the asparagus, soy sauce, little salt and vinegar.
Mix well and add the schezwan sauce, lemon juice and mix again.
Taste and adjust the salt.
Remove from heat and serve on the lettuce leaves.
EIGHT MORE WAYS TO USE IT:
Divide the mix and wrap it in individual lettuce leaves.
As a savoury minced filling on toasted bread.
Divide the mix and wrap it in the soaked rice paper.
As a filling for mini samosas.
As a filling for tarts.
Serve as a healthy side to a main dish.
As a protein kick along a soup for dinner.
As a high protein starter.