I first had pork lettuce wraps many years ago when attending a progressive dinner party. I got this recipe from the couple who made them. I have tweaked it over the years to make it my own. My family loves when I make these for a quick snack. I usually have to double the recipe for my big eaters. If you decide to double the recipe you need to cook it in two batches.
Rinse lettuce well and separate the leaves set aside to drain. You want the leaves to be completely dry.
If using dried mushrooms rehydrate them boiling water set aside until they are completely rehydrated.
Mince water chestnuts, bamboo shoots, celery, ginger, garlic, and mushrooms. Set aside until ready to stir-fry. Slice the scallions as thin as possible both the white and the green part. Set aside to use as a garnish for the wraps.
In a small bowl mix, soy sauce, Chinese rice cooking wine, chicken broth and cornstarch together; set aside.
In a medium hot wok preheat 1 tablespoon peanut or vegetable oil until it begins to smoke. Sauté ground pork for 4 minutes with the 1/4 tsp. pepper, then remove to a clean serving bowl.
Add the remaining tablespoon peanut or vegetable oil, to the wok and again preheat until it begins to smoke. Sauté celery and mushrooms for 4 minutes. Add water chestnuts, bamboo shoots, ginger, and garlic. Continue to sauté for 1 more minutes. Remove from heat.
Return ground pork to skillet and stir to re-heat the pork. Re-whisk the mixture of soy sauce, Chinese rice cooking wine, chicken broth, cornstarch mixture to combine and add to skillet. Stir until everything is combined. If the sauce does not thicken enough in 2 minutes, remove the meat etc. with a slotted spoon thus leaving only the sauce in the wok to boil down, thicken and reduce quickly to less than 1/4 cup. Then add everything back to the wok, toss with sauce and serve immediately. Either transfer to a serving bowl, or pre-assemble wraps on individual plates.
I like to serve these delicious wraps with some Hoisin or Sweet Chili Sauce for dipping and some sticky rice.