To prepare your mise en place, crush the garlic and finely mince the ginger. Finely chop the green onions. Cut the red pepper into small dice. Drain the water chestnuts and cut into small dice. Remove the leaves from the lettuce and keep whole. Rinse and pat dry. Set everything aside.

Note: If you can, use fresh water chestnuts. They are superior in flavor and texture. To prepare the water chestnuts, simply cut off the top and bottom and peel the exterior with a vegetable peeler. Place into cold water to prevent them from oxidizing. Drain and dice just before using.

To make the sauce, simply mix the ingredients together in a small bowl and set aside.

To start the dish, heat a large, non-stick fry pan over medium heat. Add the oils, followed by the ginger, garlic and green onions. Stir and cook the aromatics for a couple of minutes, taking care not to burn the garlic.

Add the ground pork and break up any big lumps with a wooden spoon. Continue to cook until the pork lightly browns, about 10 to 15 minutes or so.

Once the pork is lightly browned, add the red pepper and water chestnuts. Let cook for a minute or two.

Next, add the sauce and stir to combine. Let simmer for a few minutes, until the liquid reduces and thickens. Turn the heat to low and keep warm.

To serve the lettuce wraps, scoop a bit of the pork mixture into a lettuce cup. Slice the green onion on the bias and sprinkle over top, if desired. Serve with additional sambal, if desired.