Lettuce Wraps with Spiced Pork
Serve this quick stir-fry family-style: set out a bowl of stir-fried pork and the lettuce leaves and let people make their own wraps.
Prep Time:
45 mins
Total Time:
45 mins
Servings:
4 servings, 1 cup filling each
Ingredients
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2 tablespoons oyster sauce
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2 tablespoons water
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1 tablespoon hoisin sauce
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1 tablespoon rice vinegar
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1 tablespoon dry sherry, or rice wine
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2 teaspoons cornstarch
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1 teaspoon brown sugar
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1 teaspoon reduced-sodium soy sauce
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1 teaspoon sesame oil
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3 teaspoons canola oil, divided
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1 pound thin center-cut boneless pork chops, trimmed of fat and cut into thin julienne strips
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2 cloves garlic, minced
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1 tablespoon minced fresh ginger
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1 8-ounce can sliced water chestnuts, rinsed and coarsely chopped
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1 8-ounce can sliced bamboo shoots, rinsed and coarsely chopped
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8 ounces shiitake mushrooms, stemmed, cut into julienne strips
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4 scallions, greens only, sliced
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1 head iceberg lettuce, leaves separated
Directions
1.
To prepare sauce: Combine oyster sauce, water, hoisin sauce, vinegar, sherry (or rice wine), cornstarch, brown sugar, soy sauce and sesame oil in a small bowl.
2.
To prepare stir-fry: Heat 2 teaspoons canola oil over medium-high heat in a large nonstick skillet or wok. Add pork; cook, stirring constantly, until no longer pink, about 4 minutes. Transfer to a plate. Wipe out the pan.
3.
Add remaining 1 teaspoon oil, garlic and ginger; cook, stirring constantly, until fragrant, 30 seconds. Add water chestnuts, bamboo shoots and mushrooms; cook, stirring often, until the mushrooms have softened, about 4 minutes. Return the pork to the pan and add the sauce. Cook, stirring constantly, until a thick glossy sauce has formed, about 1 minute. Serve sprinkled with scallions and wrapped in lettuce leaves.
Tip:
MAKE AHEAD TIP: The sauce will keep, covered, in the refrigerator for up to 2 days.
Nutrition information
Calories 331, Total Fat 16 g, Saturated Fat 5 g, Monounsaturated Fat 8 g, Cholesterol 59 mg, Sodium 629 mg, Carbohydrate 23 g, Fiber 7 g, Protein 25 g, Potassium 607 mg. Daily Values: Vitamin C 20%, Iron 15%. Exchanges: Other Carbohydrate 0.5,Vegetable 2,Medium-Fat Meat 3.
Percent Daily Values are based on a 2,000 calorie diet
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