These Asian Pork & Ginger Lettuce Wraps are a true 20-minute meal, they can easily be made ahead and will keep for several days in the refrigerator. They freeze beautifully and can be easily reheated on your stovetop.
In a small bowl, combine the dipping sauce ingredients and whisk until fully mixed. Set aside or cover and refrigerate for up to 3 days.
To a large skillet, add ground pork and cook over medium high heat until browned and cooked through, stirring often. Remove the pork from the pan to a plate, and set aside.
Heat 2 tablespoons of sesame oil in the same skillet, reducing heat to medium-high heat. Add the onions and mushrooms. Sauté until onions are tender and translucent and the mushrooms are golden brown, stirring frequently.
To the mushroom onion mixture add the garlic, stirring about 30 seconds until fragrant. Add the cooked pork, soy sauce, hoisin sauce, ginger, rice wine vinegar, drained water chestnuts, and shredded cabbage, to the pan, stir, and cook until the cabbage just begins to wilt, about 3-4 minutes.
To serve, pile the lettuce leaves on a plate and transfer the hot chicken mixture to a serving dish, or serve straight from the skillet. Or place a generous spoonful of chicken mixture in the middle of a lettuce leaf, and eat right away. Can serve with green onions and white sesame seed sprinkled over.
Slow Cooker Instructions: Can be kept warm on LOW for 2 hours until ready to serve. If mixture becomes too dry, rehydrate with a splash of chicken broth or water.