This was a little salty but when you combine it with the lettuce leaves I think it balanced nicely. If you were going to eat this mixture without the lettuce then you might want to hold back on the soy sauce. Also, you’ll see that I used a lot of hot sauce. I’m trying to get warm here. Kidding! But I like hot. You, of course, can back off the heat if you must.
Asian Pork Lettuce Wraps
By Published: April 4, 2011
- Yield: 4 Servings
- Prep: 10 mins
This was a little salty but when you combine it with the lettuce leaves I think it balanced nicely. If you were going to eat this …
Ingredients
- 3/4 lb. ground pork
- 4 mushrooms
- 4 baby carrots
- 1 small wedge of purple cabbage
- 1 T. ginger fresh
- 2 cloves garlic chopped
- 1/2 red bell pepper
- 1 small onion
- 2 T. fish sauce
- 1 T. sesame oil
- 1 T. chili sesame oil
- 1 tsp. hot sauce
- 1 T. teriyaki sauce
- 2 tsp. soy sauce
- 3 T. cilantro chopped
- 3 T. olive oil less if you do this in a non stick wok or pan
- 24 Bibb lettuce leaves or Red lettuce leaves
Instructions
- In a food processor combine mushrooms, carrots, cabbage, bell pepper, onion ginger, garlic and cilantro. Pulse until roughly chopped. Place in a bowl and mix in the oils and sauces.
- In a large skillet or wok drizzle with olive oil. When it’s nice and hot put the pork mixture in and saute for about 8 minutes or until the pork is cooked through. Stay with this and stir with a spatula so that nothing sticks.
Serve on a lettuce, wrap and eat.
