1/4 cup tamari or gluten-free soy sauce
1 tablespoon honey
2 teaspoons rice wine vinegar
1 clove of garlic, minced
2 teaspoons toasted sesame oil
1 teaspoon Sriracha (or to taste)
1 cup crimini mushrooms, washed and chopped
1/2 cup of sweet corn, washed and sliced from cob
1 avocado, chopped
1 medium avocado, chopped
2 tablespoon toasted sesame oil
12 leaves butter lettuce, washed and dried
Whisk sauce ingredients together in a bowl and set aside. In a wok or pan, heat sesame oil over medium-high heat. Add mushrooms and corn, and sauté 8 to 10 minutes, or until mushrooms have released their juices and begin to brown. In a bowl toss together mushrooms, corn, avocado and tomato with the sauces. Serve over butter lettuce.
TIP: Turn this appetizer into a more filling meal by adding diced tofu. Feel free to experiment with adding your favorite vegetables.