Lettuce cup stirfry

I was inspired by the Korean style of wrapping cold cold fresh lettuce around hot hot meat. This dish is quite common in chinese restaurants. I'm not too sure of the origins, but I believe its probably Northern Chinese in origin. Usually served as an appetiser, you can also use man tou instead of lettuce to wrap the meat in.
Ingredients350g minced pork
1 red onion, diced
1 thumb-sized piece of ginger, sliced
8 dry shitake mushrooms, soaked in water to rehydrate and then finely diced. Reserve the water (approx 1/2 cup)
1 carrot, julienned
1 small iceberg lettuce
Oil for stir frying

Marinade
1 tbsp dark soya sauce
1 tbsp light soya sauce
1 tsp sugar
1 tbsp Chinese rice wine
1 tbsp sesame seed oil
1 tbsp corn flour

Method1) Marinade the minced pork with the marinade ingredients. Leave to stand for a least 15 minutes.
2) To prepare the lettuce, cut into half, down the stem. Cut off the core and slowly try to open it up for the water to get in. Soak in ice water for 15 mins and then the leaves separate very easily and can be removed whole. Dry as best as possible and set aside.
3) Heat up the oil in the wok. Stir fry the onions and ginger until fragrant.
4) Pour in the minced pork and fry till 3/4 cooked.
5) Add the carrots and mushrooms and fry briefly.
6) Add the water from soaking the mushrooms. Cover and let simmer for 10 minutes.
7) Serve immediately. Eat by wrapping the mince in the lettuce.