In a bowl, combine pork, baking soda, and soya sauce. Set aside to marinate 5 minutes.
In a large non-stick skillet, heat 1 teaspoons oil over medium-high heat. Cook pork until browned, about 3 minutes. Transfer to a plate.
Add remaining oil to the skillet and cook ginger, mushrooms and red peppers until softened, about 3 minutes. Add pork, green onions, sweet chili sauce and water to the skillet. Cook, stirring until the pork is cooked through, about 4 minutes.
Spoon pork mixture onto lettuce leaves, sprinkle with peanuts. Roll up and enjoy with a side of rice or substitute flour tortillas for the lettuce wraps, if desired.