Mince garlic, ginger, and mushrooms. Grate 1/2 cup carrots and 1/4 cup cilantro, if using. Slice green onions thinly.
Saute mushrooms, carrots, onions, garlic and ginger with oil in a large sauté pan. Cook over medium-high heat, adding water if necessary, until vegetables are cooked and reduced in volume by about 1/3. This should take about 5 minutes. Drain and rinse beans. Add to skillet with fresh cilantro and mix together.
In a separate bowl combine sauce ingredients and whisk until sugar has dissolved. Add to sauté pan and bring all ingredients to a boil (Some sauce can be reserved for dipping, if you would like). Remove sauté pan from heat and spoon bean mixture into lettuce leaves. Top with sriracha sauce, if you like spicy food. To see our complete post click here.