Ginger Pork Lettuce Wraps Recipe

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Ginger Pork Lettuce Wraps Recipe
Ginger Pork Lettuce Wraps Recipe photo by Taste of Home
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Ginger Pork Lettuce Wraps Recipe

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Publisher Photo
When I make Asian-spiced lettuce wraps with lean ground pork, I remind my family they’re meant to be an appetizer—but maybe I should just call it supper. —Mary Kisinger, Medicine Hat, Alberta
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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.
Originally published as Ginger Pork Lettuce Wraps in Simple & Delicious December/January 2015

Nutritional Facts

1 filled lettuce wrap: 54 calories, 3g fat (1g saturated fat), 11mg cholesterol, 87mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 4g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Ginger Pork Lettuce Wraps in Simple & Delicious December/January 2015

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Reviews forGinger Pork Lettuce Wraps

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MY REVIEW
bay8757 User ID: 8207440 269690
Reviewed Jul. 19, 2017

"Loved! Wonderful flavor and easy to make. Absolutely love the sweet/hot flavor but also added red pepper flakes for an extra kick."

MY REVIEW
cindiak User ID: 221828 263223
Reviewed Mar. 8, 2017

"Very easy to make and yummy. Love that I can freeze it into portions to take for lunch during the week."

MY REVIEW
LPHJKitchen User ID: 7521213 254928
Reviewed Oct. 2, 2016

"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!"

MY REVIEW
dflowers3 User ID: 1359670 250442
Reviewed Jul. 14, 2016

"I really like these wraps. Not too many ingredients & quick to make."

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