Chinese-Style Lettuce Wraps

Recipe adapted from here. I used it as a base for ingredients, but I made some changes to make it more vibrant. :) Perhaps the most significant ingredient change was the portabella mushrooms--since it's often used as a meat substitute.

I added this (and other ingredients) mostly for texture/appearance. The final result doesn't look the most traditional, but it definitely tastes pretty close to it. Enjoy!

Ingredients:

• 1 lb lean ground pork (4% fat)

• 1 can (8 oz) chopped watercress

• 1 carrot, chopped
• 1/2 onion, chopped
• 2 small portabella mushrooms, chopped
  
• 1 head of lettuce (couldn't find butter lettuce, but I'd suggest using that)
  
• 1/2 tsp ginger powder
• soy sauce to marinate pork (~1/8 cup)
• 1/2 tbsp chopped garlic
  
• 3 tbsp hoisin sauce, plus extra to use as sauce
• 1/2 tsp white pepper
• black pepper to taste
• 4 tsp oyster sauce
• 1 tbsp potato or corn starch mixed in 1 cup cold water
  

Directions:

1. Peel, wash, and set aside lettuce leaves for drying.
   
2. Heat canola oil in wok or large pan.
3. Add garlic, followed by ground pork, soy sauce, black and white pepper, and ginger powder. Stir to cook evenly.
4. When pork is almost all brown, add soy sauce, onions, mushrooms, and carrots.
5. When onions are translucent, add water chestnuts, potato starch mixed in water, and oyster/hoisin sauces.
6. Making sure pork is cooked thoroughly, remove from heat and serve on top of lettuce head leaves. Add hoisin sauce as desired. And yes, it's a finger/hand food!