Lettuce Wraps with an Asian Flair

Instructions

1. Romaine, iceberg or butter lettuce for serving (separate the leaves, wash them, then pat dry)
2. Add the olive oil and sesame oil to a large nonstick skillet over medium high heat.
3. Remove and discard stems from mushrooms and chop up the mushroom caps.
4. Cook the ground veal and chopped mushrooms until the meat is cooked through and the mushrooms have softened.
5. While they cook, sprinkle in the dried ginger and garlic powder and stir to combine.
6. Once the meat is cooked through, add the soy sauce, rice wine vinegar, Japanese BBQ sauce, and sriracha to taste.
7. Chop up the water chestnuts and add to the meat mixture.
8. Sprinkle the green onions over top and stir everything to combine.
9. To serve, spoon the meat mixture into individual lettuce leaves.