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Ginger Pork Lettuce Wraps

Total Time

Prep/Total Time: 30 min.

Makes

2 dozen

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
Ginger Pork Lettuce Wraps Recipe photo by Taste of Home

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

  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.

Can you freeze Ginger Pork Lettuce Wraps?

Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts

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

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