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Pork Lettuce Wraps

 Pork Lettuce Wraps
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
12 ServingsPrep: 30 min. Cook: 15 min.


  • 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
  • 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


  • 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

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Pork Lettuce Wraps (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer