Wash and dry the fresh produce. Halve the radishes lengthwise; thinly slice crosswise. Cut the mushrooms into bite-sized pieces. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). Cut off and discard the root end of the lettuce; separate the leaves. Roughly chop the peanuts. Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a bowl, whisk together the peanut butter spread, soy glaze, half the vinegar, 2 teaspoons of water (or 4 teaspoons for 4 servings), and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

In a bowl, combine the sliced radishes and remaining vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally. Taste, then season with salt and pepper if desired.

Meanwhile, in a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 6 to 7 minutes, or until lightly browned. Add ¼ of the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the pork is coated and cooked through. Transfer to a large bowl. 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 sliced pepper(s); 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 pork; stir to combine. Taste, then season with salt and pepper if desired. Serve the lettuce leaves, filling, remaining sauce, marinated radishes, and chopped peanuts separately. Assemble each cup using two lettuce leaves. Enjoy!