Ingredients

For the Sauce:

• ⅓ cup coconut aminos
• 2 Tbsp. tomato paste
• 2 Tbsp. rice vinegar
• 1 Tbsp. toasted sesame oil
• 2 cloves garlic, minced (may sub 1 tsp. garlic powder)
• 1 tsp. grated ginger (may sub ½ tsp. ground ginger)
• ¼ tsp. pepper
  
  For the Pork:
• 1 lb. ground pork
• 2 cups diced mushrooms
• 1/2 medium onion, diced
• 1 8 oz. can water chestnuts, diced
  
  For serving and topping:
• Lettuce leaves (butter lettuce, bib or green lettuce)
• Shredded cabbage and carrot mix
• Green onion, sliced
• Cilantro, chopped
• Roasted cashews, chopped
• Sesame seeds
• Crushed red pepper
• Lime wedge

Instructions

1. In a small mason jar or bowl, combine the sauce ingredients. Whisk well with fork and set aside.
2. In a large pan over medium-high heat, add the ground pork, diced mushrooms, diced onion and a little salt and pepper. Cook for about 4-5 minutes stirring occasionally. Add water chestnuts and continue to cook until pork is cooked through.
3. Turn the heat down to medium-low and add the sauce to the pan plus 2 Tbsp. additional water (add the water to the empty mason jar that contained the sauce, then shake up and pour in).
4. Bring to a low simmer and continue to cook for 5-7 minutes or until sauce is mostly absorbed. Stir occasionally.
5. Serve pork in a lettuce leaf and top with desired toppings.
6. Created in partnership with The Real Food RDs.