Pork Lettuce Wraps Recipe

Pork Lettuce Wraps Recipe photo by Taste of Home

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My husband loves eating at PFChang's so I decided to try and duplicate their appetizer of lettuce wraps. I substituted a few items to make it original. He loves them so much I'll usually make a double batch and serve it as our main course. —Brenda Buerkle, Riverto, Wyoming

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Pork Lettuce Wraps Recipe

Prep: 30 min. Cook: 15 min.

Yield: 12 Servings

30 15 45

Ingredients

1-1/2 teaspoons cornstarch
3 tablespoons reduced-sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon cold water
1 tablespoon hoisin sauce
1 teaspoon sugar
1 teaspoon canola oil
FILLING:
1 pound ground pork
1 cup chopped celery
1 cup sliced fresh shiitake mushrooms
3/4 cup sliced water chestnuts, drained and chopped
1 teaspoon canola oil
6 green onions, finely chopped
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1 package (8.8 ounces) thin rice noodles
12 large lettuce leaves

Directions

In a small bowl, combine the first seven ingredients until smooth; set aside.
In a large skillet, cook pork over medium heat until no longer pink; drain. Remove and keep warm. In the same pan, stir-fry the celery, mushrooms and water chestnuts in oil until crisp-tender. Add the onions, garlic and pepper flakes; stir-fry 1 minute longer. Add pork; heat through.
Meanwhile, cook noodles according to package directions. Rinse under cold water; drain well and set aside.
Stir cornstarch mixture; add to pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Divide rice noodles among lettuce leaves; top with pork mixture. Fold lettuce over filling. Yield: 12 servings.

Originally published as Pork Lettuce Wraps in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p97