Pork, Mushroom & Pepper Lettuce Cups

Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Peel and roughly chop 2 cloves of garlic. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Combine the chopped garlic and chopped ginger in a bowl. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Separate the lettuce leaves. In a bowl, whisk together the soy sauce, honey, vinegar, sesame oil, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

Drain and rinse the chickpeas. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the drained chickpeas; season with salt and pepper. Cook, stirring frequently and mashing the chickpeas with the back of a spoon, 3 to 4 minutes, or until lightly browned and softened. Add half the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the chickpeas are coated and heated through. Transfer to a large bowl. Rinse and wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and ginger; season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the sliced pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat.

Add the cooked vegetables to the bowl of cooked chickpeas; stir to combine. Taste, then season with salt and pepper if desired. Serve the lettuce leaves, filling, remaining sauce, and sunflower seeds separately. Assemble each cup using 1 lettuce leaf. Enjoy!