This recipe comes from 40aprons.com. This is yummy and a crowd favorite, but it takes a bit more time to make due to all the ingredients that require mincing, chopping, and grating. So, make this recipe when you have a little more time on your hands, or get the veggies prepped ahead of time so all you have to do is cook. Enjoy!
1 tablespoon olive oil
1/2 yellow onion diced
1 cup baby bella mushrooms minced
3 cloves garlic minced
1 pound ground pork or ground chicken
1/2 cup shredded carrots
1/4 cup coconut aminos
2 teaspoons sesame oil
1 teaspoon rice wine vinegar
1 tablespoon almond butter
2 teaspoons freshly grated ginger
1 tablespoon sriracha hot sauce
1 head Bibb lettuce leaves gently removed from stem
1. In a large skillet set over medium heat, heat olive oil. When the oil is hot, add onion and cook for about 3 minutes or until beginning to soften, then add mushrooms and cook 3 more minutes, or until onion is translucent and mushrooms are softening. Add garlic and cook just until fragrant, about 30 seconds, stirring constantly.
2. Add ground pork and cook until browned, crumbling with a wooden spoon or spatula. Once browned, drain any grease and return to the pan. Add carrots and stir until starting to soften, about 3 minutes.
3. In a small bowl, combine 1/4 cup coconut aminos, 2 teaspoons sesame oil, 1 teaspoon rice wine vinegar, almond butter, ginger, and hot sauce. Whisk until smooth then pour over meat mixture. Stir until combined. Cook for 3-4 minutes then remove from the heat.
4. Spoon 3-4 tablespoons of the mixture into the center of a lettuce leaf and serve. Enjoy!