Taiwanese Vegan Lettuce Wrap

I created this dish for another great inspiring gathering at Pilar's this past monday evening. The gathering was for a introduction to International Investment Opportunities. We met Ted, a wonderful developer for a place called Iguana Hills. (A great surf spot and eventually eco-friendly living resort.) The response to my dish have been amazing, I believe, so here is the recipies for you all before the week disappears again!

-Pine Nuts: 1/4 cup
-Sesame Oil: Table spoon
-Fresh Basil Leaves
-A couple of Garlic Cloves
-Vegetarian Ham: Half Tube
(Vegan Frozen section Via Chinese Super Market, you can substitute for extra firm tofu cut to cubes too)
-Dark Sweet Chinese Bean Sauce: One Table spoon
-Cucumber: 1 or 2, peeled and chopped into tiny cubes.
-Fresh Lettuce of your choice or Endives for small easy spoon like presentation.

Stir fry basil, garlic, sesame oil in medium sized frying pan. Throw in tiny chopped cubes of vegetarian ham. For now another, half of 1/4 can of pine nuts, stir fry everything well, put a table spoon of chinese bean sauce in. Quickly stir, and another 1/2 cup of hot water to balance. Stir well, let it simmer, when it starts getting dry again, turn off heat, throw the rest of pine nuts in, stir well with wooden spoon, follow with cucumbers folded into batter. Pre-arrange in lettuce to serve, or help your self with the buttering tastes of endives combination, YUM!

(All I can say is thank all the buddhist-vegans in Taiwan, that created the most wonderful Vegan substitutes for meat, and the local chinese supermarkets that carry it in Virgina Beach)