Pork Lettuce Wraps

• 1-1/2 teaspoons cornstarch
• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon cold water
• 1 tablespoon hoisin sauce
• 1 teaspoon sugar
• 1 teaspoon canola oil
• 1 pound ground pork
• 1 cup chopped celery
• 1 cup sliced fresh shiitake mushrooms
• 3/4 cup sliced water chestnuts, drained and chopped
• 1 teaspoon canola oil
• 6 green onions, finely chopped
• 2 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes
• 1 package (8.8 ounces) thin rice noodles
• 12 large lettuce leaves

1. In a small bowl, combine the first seven ingredients until smooth; set aside.
2. In a large skillet, cook pork over medium heat until no longer pink; drain. Remove and keep warm. In the same pan, stir-fry the celery, mushrooms and water chestnuts in oil until crisp-tender. Add the onions, garlic and pepper flakes; stir-fry 1 minute longer. Add pork; heat through.
3. Meanwhile, cook noodles according to package directions. Rinse under cold water; drain well and set aside.
4. Stir cornstarch mixture; add to pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Divide rice noodles among lettuce leaves; top with pork mixture. Fold lettuce over filling.

cornstarch, soy sauce, oyster sauce, cold water, hoisin sauce, sugar, canola oil, ground pork, celery, shiitake mushrooms, water chestnuts, canola oil, green onions, garlic, red pepper, thin rice noodles

Taken from www.tasteofhome.com/recipes/pork-lettuce-wraps/ (may not work)