Mongolian Seitan Lettuce Cups

Combine the short grain rice, 1¼ cups water, and a pinch of salt in a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the grains are tender and all water is absorbed, about 15 to 18 minutes.

Thinly slice the seitan. Thinly slice the celery stalk (1 is for this recipe and the other is for the Chickpea Stuffed Avocado). Peel and mince 1 tsp ginger (save any remaining for your own use). Peel and mince the garlic. Small dice the cucumber. Thinly slice the Thai chiles.

Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once hot, add the sliced seitan and cook, tossing frequently, until crisp in places, about 4 to 5 minutes.

Add the sliced celery, minced ginger, minced garlic, pine nuts, and as much of the Thai chile as you’d like. Cook, stirring frequently, until fragrant, about 1 to 2 minutes.

Add the tamari, rice vinegar, turbinado sugar, and ¼ cup water to the skillet. Toss well to combine. Cook until the sauce is sticky, about 1 minute. Taste and adjust seasoning with salt.

Separate the butter lettuce leaves and remove any grit from between the leaves. Fill the lettuce leaves with some sticky rice and top each with the Mongolian seitan and diced cucumbers.