Lettuce wraps

2 chicken breasts cooked and diced small
1 can water chestnuts minced
1 cup mushrooms minced
1/2 cup scallions, white and green part chopped
1 head of lettuce

Cooking sauce:
1/4 cup soy sauce
2 Tbsp. rice vinegar
1 Tbsp. sugar
1/2 Tbsp. ginger
1 tsp. sesame oil
1/2 tsp. garlic

Cook chicken and dice into small pieces.  Add water chestnuts, mushrooms, scallions and sauce.

Serve in lettuce cups with Diane's lettuce wraps sauce.

Sauce:

Juice of 1 lime

4 T. olive oil

2-3 T. Sesame Oil

8 T. soy sauce (gluten free)

1/3 c. brown sugar

3 T. fresh ginger chopped

2 cloves chopped garlic

Chopped cilantro (lots)

Green Onion Soup

1/4 lb been, cut into thin 1" squares
4 Tbsp soy sauce
2 cloves garlic, finely chopped
1/2 Tbsp sesame salt
Black pepper to taste
5 cups water
5 medium green onions, sliced
1 beaten egg

Put the beef in a pan with the soy sauce, garlic, sesame salt and black
pepper.  Cook over good heat till the meat is seared and brown.  Add the
water and cook for 30 minutes or until the meat is tender.

Mix the green onions in the beaten egg.  Pour mixture a little at a time
into the boiling soup, then cook gently for 5 minutes.

Check the seasoning and serve.