Asian-Inspired Lettuce Wraps with Ginger Pork

Prepare all vegetables: Mince 2 tablespoons fresh ginger and 4 cloves of garlic. Finely chop 6 green onions, separating white and green parts. Drain and chop 8 oz water chestnuts. Finely dice 8 oz shiitake mushrooms and 1 medium red bell pepper.

Wash and separate the leaves from 2 heads of butter lettuce. Pat dry with paper towels and refrigerate until ready to serve.

In a small bowl, make the sauce by combining 3 tablespoons low-sodium soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 2 tablespoons hoisin sauce, and 1 teaspoon sriracha sauce. Whisk well and set aside.

Heat 2 tablespoons avocado oil in a large skillet or wok over medium-high heat. Add the white parts of the green onions, minced ginger, and garlic. Sauté for 1 minute until fragrant.

Add 1.5 pounds ground pork to the skillet and cook for about 5-7 minutes, breaking it up with a wooden spoon until no longer pink.

Add the diced shiitake mushrooms and cook for another 3 minutes until they begin to soften.

Add the diced red bell pepper and water chestnuts. Cook for 2 minutes, stirring frequently.

Pour the prepared sauce over the pork mixture and stir well to combine. Reduce heat to medium and simmer for 3-4 minutes until the sauce thickens slightly.

Stir in the green parts of the green onions and 1/4 cup chopped cilantro. Remove from heat.

Sprinkle 1 tablespoon sesame seeds over the mixture and toss to combine.

To serve, spoon the pork mixture into individual lettuce leaves and enjoy immediately.