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MailTribune.com
  • Spicy Asian Lettuce Wraps

    ready in: 45 minutes
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  • 1/4 cup hoisin sauce
    5 tablespoons reduced-sodium soy sauce, divided
    1 1/2 tablespoons chili-garlic sauce, or to taste, divided
    1 (16-ounce) pork tenderloin, trimmed and cut into 1-inch chunks
    2 tablespoons vegetable oil, divided
    1 large red bell pepper, stemmed, seeded and cut into 1/4-inch pieces
    1 (8-ounce) can water chestnuts, drained and chopped
    1 tablespoon peeled and grated, fresh ginger
    1 head Bibb lettuce, leaves separated
    1 tablespoon each: rice vinegar and canola oil
    1 teaspoon sesame oil (optional)
    1 teaspoon sugar
    In a medium bowl, whisk together the hoisin sauce, 3 tablespoons of the soy sauce and 1 tablespoon of the chili-garlic sauce with 2 tablespoons water. In a food processor pulse the pork until just coarsely chopped, about 5 to 10 pulses.
    In a large, nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add pork and cook until no longer pink, for about 4 minutes. Transfer pork to bowl with hoisin mixture. Stir to combine.
    In same skillet, heat remaining oil over medium-high heat until shimmering. Add the bell pepper and water chestnuts. Cook until pepper softens, for about 3 minutes. Add the ginger and cook until fragrant, for about 30 seconds. Add pork mixture to skillet, bring to simmer and heat through, for about 1 minute.
    In a small bowl, mix together the vinegar, canola and sesame oils, sugar and remaining soy and chili-garlic sauces. Spoon pork into lettuce leaves and serve with sauce.
    Makes 4 servings.
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