Lettuce Wraps
Ingredients
- 3/4 pound ground pork
- 1 red bell pepper, finely diced
- 4-6 garlic cloves, minced
- 1 Tablespoon minced peeled ginger
- 1 Tablespoon Thai chile sauce
- 1 Tablespoon Asian fish sauce
- 1 teaspoon Asian sesame oil
- 1 Tablespoon plus 1 teaspoon grapeseed oil
- One 8-ounce can whole water chestnuts, drained and diced
- 2-4 scallions, thinly sliced
- 2 Tablespoons oyster sauce
- 2 Tablespoons chopped cilantro
- 24 lettuce leaves
Directions
-
In a medium bowl, combine the ground pork with the bell pepper, garlic,
ginger, chile sauce, fish sauce, sesame oil and 1 tablespoon of the
grapeseed oil.
-
In a large skillet or wok, heat the remaining 1 teaspoon of grapeseed
oil until shimmering. Add the pork mixture and stir-fry over high heat,
breaking it up, until it is cooked through and starting to brown, about 8
minutes. Stir in the water chestnuts, scallions, oyster sauce and
cilantro and remove from the heat.
-
Spoon the pork into bowls. Stack the lettuce leaves on plates. To eat, spoon the pork onto the lettuce leaves, roll up and eat.
adapted from Food & Wine
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