Heat coconut oil in a large deep skillet over medium heat.

Add onion, garlic, carrots, mushrooms, and pork; lightly season with salt and pepper. Cook, stirring occasionally, until the vegetables soften and the pork begins to brown, approximately 4-5 minutes.

Add water chestnuts and continue cooking until the pork is cooked through, another 2-3 minutes.

Reduce heat to medium-low and add soy sauce, oyster sauce, sesame oil, and rice vinegar. Cook, stirring occasionally, until the sauce thickens, 6-7 minutes.

Spoon the pork mixture into lettuce wraps and top with sliced scallions and roasted cashews. Serve with a lime wedge and enjoy!

How to Cook Fresh Water Chestnuts

Scratch chestnuts with a knife.

Add chestnuts to a small pan with 2 cups of water.

Add 1/2 t. salt and 1/2 t sugar.

Boil for 20 minutes or until soft. Note – check at 15 minutes with a knife. When cooked, chestnuts will be walnut soft.

Once cooked, drain the black water and wash chestnuts.

Let cool, peel and slice or chop as recipe requires.