Kung Pao Lettuce Cups

6 medium carrots peeled and diced
3 each celery stalk diced
5 ounces water chestnuts, sliced
4 ea scallions, sliced thin crosswise
1/2 bunch cilantro leaves and stems, coarsely chopped
3/4 pound tofu, cut in small cubes
1/2 cup seasoned rice vinegar
salt, pepper, red pepper flakes to taste
1 teaspoon chili sauce
6 each lettuce leaves
1 cup frozen baby peas
2/3 cup peanuts, lightly toasted
Optional Garnishes
1 handful snow peas, trimmed and cut in diagonal strips
Green onion wonton strips

1. In a medium size bowl, combine the carrots, celery, water chestnuts, scallions, cilantro, tofu, chili paste and seasoned rice vinegar. Mix well, and add salt, pepper, and red pepper flakes to taste.

2. Arrange the lettuce leaves like small bowls on a serving platter or on individual plates, and divide the salad evenly among the lettuce cups. Top with a scattering of green peas and peanuts and, if they're available some sliced snow peas. Can be served with Green Onion Wonton Strips

Servings: 6