Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water (or 2 1/2 cups for 4 servings). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Meanwhile, wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Separate the lettuce leaves. In a bowl, whisk together the hoisin sauce, 2 teaspoons of water (or 4 teaspoons for 4 servings), and up to half the chili crisp, depending on how spicy you’d like the dish to be.

In a medium nonstick pan (or large for 4 servings), heat the sautéed aromatics on medium-high until hot. Add the pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Add the mushroom pieces; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the pork is coated and cooked through. Turn off the heat. Serve the lettuce leaves, cooked rice, and cooked pork and mushrooms separately. Assemble each cup using 1 lettuce leaf. Drizzle with the dressing. Garnish with the peanuts and as much of the remaining chili crisp as you'd like. Enjoy!