Pork Lettuce Wrap

For the main dish, Michelle prepared a Pork Lettuce Wrap for the Chinese New Year celebration at the South Arm Cooking Club for Seniors.

You can use ground turkey or chicken for this recipe.

Michelle served the meat mixture, lettuce cups, cashew and cilantro separately.  The diners will help themselves with the assembly of the lettuce wrap by spooning the meat and vegetable mixture into the lettuce cup and garnish with cilantro and chopped cashews if desired.

Ingredients

• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 2 tablespoons rice vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 2 teaspoons minced ginger
• 1/3 cup finely chopped red onion
• 1 cup finely chopped button mushrooms
• 1/2 cup water chestnuts, finely chopped
•  1 lb ground pork or chicken or turkey
• 8 to 10 iceberg lettuce leaves, washed and edges trimmed
• handful of cilantro, chopped
• 1/4 cup chopped cashews

Source: this recipe is adapted from Epicurious.com

Instructions

In a small bowl, stir together soy sauce, hoisin sauce, rice vinegar, salt and sugar until sugar dissolved. Heat one tablespoon of oil in a large saute pan or wok over high heat. Stir fry garlic and ginger for 10 seconds.

Add onion, mushrooms and water chestnuts and stir fry for a few minutes. Remove contents to a bowl.

In the same saute pan, heat the other 1 tablespoon oil and add ground meat. Break up the ground meat with your spatula and brown the meat until no longer pink.

Return the cooked vegetables to the meat and stir in the sauce mixture. Cook until the sauce thickens and the meat is fully cooked. Serve warm on a platter.

To prepare the lettuce cups, remove the core from the lettuce. Trim outer leaves leaving the cup resemblance lettuce.

• Community Kitchen
• Pork
• Recipe
• Wrap