In a small saucepan, heat the water with the salt and honey until it dissolves. Add in the vinegar and lime juice.

Place the carrot and daikon in a glass container or bowl and cover with the pickling liquid. Allow it to sit while you work on the rest of the meal.

Heat a teaspoon of oil in a large nonstick skillet or wok over medium high heat, before adding in the ground pork. Break the pieces apart and season with 2 teaspoons of the Simply Asia Smoked Hibachi Seasoning. Continue cooking until the meat is no longer pink before transferring a bowl and setting aside.

In a small food processor, pulse the mushrooms until they break down into the same size and shape as ground meat.

Add another teaspoon of oil to the skillet, then add in the green onions, mushrooms, garlic, ginger and another teaspoon of the Simply Asia Smoked Hibachi Seasoning. Saute until most of the liquid has evaporated.

Meanwhile, add the water chestnuts to the food processor and pulse until they break into small pieces as well. Then add in the water chestnuts, hoisin sauce, vinegar, soy, lime juice and sesame oil and stir until coated and warmed through. Season with salt and pepper, or additional Smoked Hibachi Seasoning, to taste.

Spoon a few heaping tablespoons of the meat into the Boston lettuce leaves and top with a tablespoon of the pickled vegetables. Finish with a sprinkling of sesame seeds, green onions and chili pepper, if desired. Enjoy!