Prep and chop all the vegetables. Cut the bell peppers in strips, carrots into batons of 3.5cm in length, zucchini into thin circles and then further cut them into halves, separate broccoli into small florets and onions into medium cubes, separating the layers.

Heat oil in a frying pan and add the minced ginger, garlic and chopped up green chilly and fry until slightly golden.

Add all the vegetables and toss them. Let it cook for about 3-5 mins in high heat. Don't overcook your vegetables.

Reduce the heat and add soya sauce and white wine vinegar. Toss the vegetables to fully coat the sauce.

Add sprouts and sesame seeds and turn off the heat. Set aside for cooling.

For the chicken . variation:

Take 250g of chicken and cut them into strips and keep aside.

Heat some oil in a saucepan and fry some garlic in it.

Add the chicken and let it fry on medium flame until golden brown and cooked.

Season it with salt and chilli flakes.

Toss in the vegetables and the sauces and fry until the vegetables are cooked through but still firm. Or cook the vegetables like mentioned above and add sauteed chicken to the them.

To make the dip - Take about 2 tbsp soya sauce, 1 tsp of white wine vinegar and 2 green chilly, chopped up. Mix it together and sprinkle some sesame seeds.

Time for the final assembly - To make the lettuce bowls, chop the whole lettuce about ¼ inch from the core. Then slowly try separating the lettuce leaves to get perfect bowls. Keep in mind that the leaves are a little delicate and can tear easily. Garnish with microgreens before serving.

The lettuce leaves can also be used as a roti/tortilla and make a veg or chicken wrap by filling the stir fry and rolling it up.

Serve along with the chilly- soya sauce dip.