Whisk coconut aminos, grated ginger, red pepper flakes, and garlic in a large, resealable plastic bag.
Mince the pork, then add it to the bag. Seal the bag and mix the ingredients, making sure the marinade well coats the pork. Place the bag in a bowl to ensure any leaks get contained and refrigerate for at least 6 hours.
Fifteen minutes before you want to serve the lettuce wraps, preheat a large skillet or wok over medium heat. Add extra virgin olive oil or coconut oil.
Add the diced shitake mushrooms to the skillet and cook until browned and softened, about 5 minutes.
Add the pork and green onions to the pan and cook until the chicken is fully cooked through about 6 to 8 minutes.
Transfer to a bowl and serve with the lettuce leaves.