Spicy Ginger Pork in Lettuce Leaves (Wraps)
"From "Food and Wine" magazine, September 2006 ed. I decreased the amount of oil used. This does require quite an inventory of ingredients, but it is worth it!"
- Ready In:
- 30mins
- Ingredients:
- 11
- Yields:
-
24 wraps
- Serves:
- 6
ingredients
- 3⁄4 lb ground pork
- 1 red bell pepper, finely diced
- 1 garlic clove, minced (or 1 tsp. minced garlic)
- 1 tablespoon crushed ginger (from a jar)
- 1 tablespoon thai sweet chili sauce
- 1 tablespoon fish sauce
- 1 tablespoon sesame oil
- 1 (8 ounce) can water chestnuts (drained and diced)
- 2 scallions (thinly sliced)
- 2 tablespoons cilantro, chopped
- 1 head boston lettuce (leaves separated and rinsed)
directions
- 1. Combine first 7 ingredients.
- 2. Stir-fry mixture over high heat, breaking up pork, and cooking through until brown (about 8 minutes).
- 3. Stir in remaining ingredients and remove from heat.
- 4. Serve family style with pork mixture in a bowl and lettuce leaves stacked on a plate.
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Reviews
-
This was a really tasty dish, and very quick and easy to make. It was also very pretty, with the green and red flecks giving it a confetti-like appearance. DH doesn't like water chestnuts so I substituted finely diced jicama, which worked out great. Although the meat mixture was flavorful on its own, it can be a little on the dry side since there really isn't any sauce once it's cooked. I highly recommend serving it with some additional sweet chili sauce on the side. I made my own using Recipe #457035 and it really made the dish shine. I'll be making this one again for sure!
RECIPE SUBMITTED BY
<p>I am a Northwest girl who grew up in WA, UT, ID, and OR and most recently transplanted in WY. With my Taurean personality, I enjoy good food and trying new recipes. My husband is the ideal guinea pig who enjoys his now diversified palate and claiming the proud gain of 50 pounds from my cooking.</p>
