Longève Lettuce Cups Recipe

Longève Lettuce Cups

Cook time: 10 minutes
Serve: 4-6

Ingredients

1 1/2 cups (1.9 oz) dry Longève crumbles
3/4 cup (6 fl oz) hot water
1 tbsp sunflower or some other neutral oil
2 cloves garlic, minced
1 one-inch piece of ginger, peeled and minced
1 small onion, diced (1 cup)
1 tbsp hoisin sauce
2 tbsp coconut aminos
1 tbsp rice wine vinegar
2 tsp Sriracha (optional)
1 (8-ounce) can whole water chestnuts, drained and diced
2 green onions, thinly sliced
Kosher salt and freshly ground black pepper, to taste
1 head butter lettuce, washed, dried and separated into cups

Directions

1. Combine Longève crumbles with 3/4 cup of hot water in a small bowl to rehydrate.
2. Heat oil in a saucepan over medium high heat. Add hydrated Longeve crumbles, garlic, onion, ginger, hoisin, coconut aminos, rice wine vinegar, and Sriracha (if using), and cook together until onions have become translucent, about 3-4 minutes.
3. Stir in chestnuts and cook another about 1-2 minutes; season with salt and pepper, to taste if desired. To serve, spoon several tablespoons of the ground Longève mixture into the center of a lettuce leaf and top with scallions.