chinese-canadian lettuce wraps

chinese-canadian lettuce wraps
pork inspired by Mark Bittman's recipe for pork pot stickers in How to Cook Everything

2 tsp. fresh ginger, minced
1 tbsp. rice wine vinegar
2 tbsp. soy sauce
2 tbsp. sesame oil
2 tsp. sugar
1 1/2 tsp. ground pepper
1/4 – 1/2 tsp. salt
454 g. (1 lb.) lean ground pork
3 ribs celery, chopped
2 carrots, chopped
1/2 c. chopped green onion
1 iceberg lettuce, washed, dried and separated into whole leaves 
220 g. (1/2 lb.) chips, preferably salt and pepper or lime and pepper

In a medium bowl, mix ginger, rice wine vinegar, soy sauce, sesame oil, sugar, pepper and salt together. Stir in the pork; try to coat it as best you can.

Heat a heavy-bottomed frying pan or Dutch oven over medium heat. Fry the pork, stirring often and breaking up larger chunks, until it's cooked through, about 8 minutes. With a slotted spoon, put the pork in a bowl, leaving whatever small bit of liquid is left in the pan.

Turn the heat down to medium-low. In the pork pan, fry the celery and carrots until they have slightly softened, but are still tender-crisp, about 8 minutes. Remove the pan from the heat.

Stir the pork into the celery and carrots and mix well. Stir in the green onion.

Serve pork mixture with lettuce leaves and potato chips so that everyone can make their own.