Gingery Pork Lettuce Wraps

• 2 teaspoons sesame oil, divided
• 1/2 lb ground pork
• 1 cup mushrooms, finely chopped
• 1 red bell pepper, minced
• 1/2 yellow onion, diced
• 3 cloves garlic, minced
• 4 ounces water chestnuts, chopped
• 1 cup bagged coleslaw mix
• 1/2 cup hoisin sauce
• 1/4 cup water
• 2 teaspoons freshly grated ginger
• 1 tablespoon rice wine vinegar
• 2 teaspoons soy sauce
• small pinch of red pepper flakes
• bibb or romaine lettuce leaves, for serving
• sesame seeds and chopped scallions for garnish

1. 1. Heat a non-stick skillet over medium high heat and add 1/2 of the sesame oil.
2. 2. Add the onion, garlic and pork to the pan.
3. 3. Break up the pork with a spatula and cook until the pork is done, about 5 minutes.
4. 4. Remove the pork to a plate.
5. 5. Place the skillet back on the burner and add the bell pepper, mushrooms, water chestnuts and cabbage/carrot mixture.
6. 6. Cook for a few minutes, until the vegetables begin to soften.
7. 7. While the vegetables cook, whisk the hoisin, water, ginger, vinegar, pepper flakes and soy sauce together in a small bowl.
8. 8. Add the pork mixture to the vegetable mixture, then pour in the sauce.
9. 9. Stir well to combine and cook for a few more minutes to allow everything to heat through.
10. 10. Remove from heat.
11. 11. Bring to the table on a large plate, with the lettuce leaves and garnish on the side.

sesame oil, ground pork, mushrooms, red bell pepper, yellow onion, garlic, water chestnuts, bagged coleslaw, hoisin sauce, water, ginger, rice wine vinegar, soy sauce, red pepper, bibb, sesame seeds

Taken from www.epicurious.com/recipes/member/views/gingery-pork-lettuce-wraps-51866071 (may not work)