Ingredients: |
Ingredients: 1 pound ground pork (beef, turkey, or chicken also work well)
1 package of mushrooms, sliced
Soy sauce
Sugar or mirin (an Asian sweetener)
Corn starch
White rice
Big lettuce leaves
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Directions: |
Directions:1. Cook the pork: Heat a big skillet over medium-high heat, add a swirl of flavorless oil like vegetable or canola, dump in the pork, sprinkle over a couple pinches of salt and some black pepper, and cook the pork until there is no pink remaining. Once it's cooked, dump the meat on a plate covered with a couple of paper towels to drain the fat, but leave the hot pan as is.
2. Cook the mushrooms. Add the chopped mushrooms to the pan. You might need a little extra oil. Once they're done, add a little salt, and dump in the cooked pork.
3. Stir in the sauce: Add approximately 2 Tbsp soy sauce, 2 Tbsp water, a dash of sugar or mirin, and 1 tsp corn starch (eyeballing all this is fine and what I normally do). Stir the sauce into the mushroom meat mix, and let the sauce bubble. Cornstarch is its thickest at the boiling point, so once you see bubbles, it's as thick as it'll get.
4. Serve: Place cooked rice, lettuce leaves, and meat mixture on the table separately and let everyone build their own wraps. |
Personal
Notes: |
Personal
Notes: This recipe is really versatile and you can add many things to the meat mixture or add additional toppings for the wraps. Some things I have tried…
For the meat mixture: For toppings:
- Minced garlic - Water chestnuts
- Minced ginger - Sesame seeds
- Sesame oil - Hot sauce
- Green onions
If you are cooking for someone who doesn’t like mushrooms, just cook the meat first, including the sauce, then put it in a bowl and cover with foil to keep warm. Wipe out the pan with a paper towel and then repeat the process with the mushrooms and keep them separate when you serve. Serves 4-6. Prep time: 30 minutes.
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This recipe for Asian Lettuce Wraps is from