Shiitake and Asparagus Lettuce Cups

INGREDIENTS

1/4 cup

fresh lime juice

3 tbsp

brown rice vinegar

1 tbsp

mirin

1 tbsp

Bragg Liquid Aminos (gluten-free soy sauce, or tamari)

1 tsp

minced garlic (about 1 clove)

1 tsp

minced fresh ginger

1 1/2 tsp

coconut sugar or other sweetener

2 tbsp

extra-virgin olive oil (use broth for oil free)

1 tbsp

minced garlic (about 3 cloves)

small green chile (ribbed, seeded, and finely chopped)

1 tbsp

minced fresh ginger

1 cup

finely chopped green onion (white and green parts)

6 cups

finely diced shiitake or cremini mushrooms

1 cup

finely diced zucchini (1?2 medium zucchini)

1 cup

finely diced asparagus (about 5 medium spears)

1/4 cup

toasted sesame oil

3 tbsp

Bragg Liquid Aminos (gluten-free soy sauce, or tamari)

?2 cup (14g loosely packed finely chopped cilantro)

large butter (Bibb, or romaine lettuce leaves (outer leaves of about 4 heads))

red pepper flakes

1/2 cup

raw or dry-toasted pine nuts

2 tbsp

gomasio (ground sesame seeds and sea salt or sesame seeds)