Ginger Pork, Mushroom & Avocado Lettuce Wraps with Pickled Green Onion

Directions

1. Wash and dry all fresh produce.
2. Make a small pickling liquid by whisking vinegar, sugar, and salt; set aside.
3. Thinly slice the green onions and toss them into the pickling liquid; let them pickle while you cook.
4. Roughly chop the cremini mushrooms and keep them ready.
5. Heat a skillet over medium-high heat and lightly oil the bottom; crumble the pork into the pan and season with salt, cooking until browned and crumbly, about 5–7 minutes.
6. In a separate small bowl, mince the ginger and garlic; mix with sesame seeds, soy sauce, and a bit of vinegar to form the sauce.
7. Add the mushrooms to the pork and cook, stirring occasionally, until the mushrooms brown, about 4–5 minutes.
8. Halve and pit the avocado, scoop out the flesh, and slice into thin half-moons.
9. When the pork and mushrooms are done, stir the sauce into the skillet and heat through, about 30 seconds; remove from heat.
10. Separate the lettuce into leaves and arrange on plates, using two leaves per wrap. Fill with the pork mixture, then top with pickled onions and avocado, and serve.