- 1 pound lean ground pork
- 1 medium onion, chopped
- 1/4 cup hoisin sauce
- 4 garlic cloves, minced
- 1 tablespoon minced fresh gingerroot
- 1 tablespoon red wine vinegar
- 1 tablespoon reduced-sodium soy sauce
- 2 teaspoons Thai chili sauce
- 1 can (8 ounces) sliced water chestnuts, drained and finely chopped
- 4 green onions, chopped
- 1 tablespoon sesame oil
- 24 Bibb or Boston lettuce leaves
- In a large skillet, cook pork and onion over medium heat 6-8 minutes or until pork is no longer pink and onion is tender, breaking up pork into crumbles.
Stir in hoisin sauce, garlic, ginger, vinegar, soy sauce and chili sauce until blended. Add water chestnuts, green onions and oil; heat through. To serve, place pork mixture in lettuce leaves; fold lettuce over filling.
Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Yield: 2 dozen.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Ginger Pork Lettuce Wraps
"We love lettuce wraps and this was a great new take on them. I was afraid they might be too salty but they were not - I would make sure to use reduced-sodium soy though.... These make really good lunch options too!"
"I really like these wraps. Not too many ingredients & quick to make."