Asian Lettuce Wraps

I adapted this from Our Best Bites, and it turned out awesome! I'd never had them before, and am in love ...

2 tsp canola oil
4 cloves garlic, minced
1 tablespoon minced fresh ginger
4 veggie patties, ground up w/ food processor
3 ounces mushrooms, finely chopped (about 8 small mushrooms)
1/2 tsp kosher salt
1 8oz can sliced water chestnuts, drained, rinsed, and finely minced
1/2 C thinly sliced green onions
4 Tbs soy sauce
1 tsp sesame oil
1 lemon, zested and juiced (about 3-4 Tbs juice)
1/3 C roughly chopped cilantro
1 head bibb lettuce

Dipping/Drizzling Sauce
4 Tbs soy sauce
4 Tbs rice vinegar
3 Tbs water
2 tsp honey
1-2 tsp finely minced fresh ginger

Heat a very large skillet to medium-high heat on the stove top. When hot, add vegetable oil and then garlic and ginger. Saute for about 30 seconds, until fragrant, and then add ground veggie patties, chopped mushrooms, and kosher salt. Cook for about 5 minutes, stirring often, until chicken is cooked through. Add water chestnuts and green onions. Add soy sauce, sesame oil, the zest from the lemon and the lemon juice to taste. Remove from heat and stir in cilantro.

To prepare dipping sauce, combine all ingredients and whisk to combine.