Sauce

• 1/3 cup hoisin sauce (we used gluten-free brand San-J)
• 2 tablespoons rice vinegar
• 1 tablespoons toasted sesame oil
• 1 tablespoons low sodium soy sauce (for gluten free use coconut aminos or a gf tamari)
• 1 teaspoon fresh ginger, grated
• 1-2 teaspoons chili paste (sambal oelek, sriracha, gochujang paste)
• 1/4 teaspoon white pepper
• 1/4 teaspoon 5-spice (optional)
• 1 teaspoon cornstarch (optional- it helps the sauce stick and coat the meat)

Lettuce Wrap Filling

• 2 teaspoons avocado oil
• 1 small onion, diced
• 2 teaspoons fresh ginger, minced
• 4 garlic cloves, minced
• 1 pound ground chicken, ground turkey, ground pork, ground beef, or a vegan substitute like Beyond Beef or Impossible Beef
• 1/2 teaspoon salt
• 1 cup shiitake mushrooms, cut small (other mushrooms will work too)
• 1 bell pepper, cut into small chunks
• 1 cup water chestnuts, chopped small
• 1 rib celery, diced
• 1 head butter lettuce or large romaine lettuce, little gem lettuce, red or green leaf lettuce

Garnishes: scallions, sesame seeds, fresh cilantro