Pork Lettuce Wraps Recipe
Pork Lettuce Wraps Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Cook: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Cook: 15 min.

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

  • 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
  1. In a small bowl, combine the first seven ingredients until smooth; set aside.
  2. 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.
  3. Meanwhile, cook noodles according to package directions. Rinse under cold water; drain well and set aside.
  4. 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

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