1. In a small bowl whisk together coconut aminos, sesame oil, rice wine vinegar, almond butter, grated ginger, and hot sauce until all ingredients are incorporated, then set bowl aside.
2. Heat large skillet over medium heat. Add olive oil and swirl pan to coat evenly. Add diced onion. Cook 3 minutes then add minced mushrooms. Cook another 3 minutes or until onion is translucent and mushrooms begin to soften. Add garlic and cook 30 seconds, stirring constantly.
3. Add ground pork to skillet. Cook, crumbling with spatula until pork is browned. Pour over Bonafide Provisions Chicken Broth. Add shredded carrots and stir until carrots begin to soften, (3 min)
4. Pour coconut amino mixture into skillet . Stir until ingredients are incorporated, then add water chestnuts and green onions. Cook 3-4 minutes, stirring constantly, then remove skillet from heat. Season with salt and black pepper to taste and set aside.
5. Assemble lettuce wraps by spooning 3 to 4 tablespoons of pork mixture into center of lettuce leaves or cups.
