"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Spicy Pork and Vegetable Lettuce Wraps Recipe

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This recipe for Spicy Pork and Vegetable Lettuce Wraps, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Robyn Merkle

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbsp hoisin sauce
2 Tbsp sriracha chili sauce (use 1 Tbsp for less spicy)
1 Tbsp low sodium soy sauce
1 Tbsp peanut oil (or vegetable oil)
1 Tbsp ginger root, minced (or ⅛ to tsp ground ginger)
lb ground pork, uncooked
1 c bell pepper, diced in inch pieces
1 c cucumber, seedless, unpeeled and diced
c (1 bunch) scallions, uncooked and chopped
12 leaf/leaves bibb lettuce

Directions:
Directions:
1. In a small bowl, combine hoisin, sriracha and soy sauce.
2. Heat a 14-inch flat-bottomed wok or 12-inch skill over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.
3. Swirl in oil, add ginger, and stir-fry 10 seconds or until fragrant.
4. Add pork and stir-fry 1 minute breaking up pork with metal spatula or until meat is almost cooked.
5. Add bell pepper and stir-fry 30 seconds or until just combined.
6. Swirl in sauce and cover for 30 seconds.
7. Uncover, stir-fry 1 to 2 minutes or until pork is just cooked through.
8. Remove from heat and add cucumber and scallions.
9. Serve with lettuce leaves: have diners put about c of filling in a lettuce leaf, fold leaf over and eat like a taco.

Number Of Servings:
Number Of Servings:
4 (3 wraps per serving)
Personal Notes:
Personal Notes:
From https://www.weightwatchers.com
Ground chicken or turkey can be substituted for pork.

 

 

 

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