Everyone likes to play with the their food, right? How much fun to let your children or grandchildren have permission to scoop this flavorful filling into crisp lettuce leaves!
4 ounces white button mushrooms ( remove stems and chopped finely)
3 cloves garlic (chopped finely)
2 fresh water chestnuts (chopped finely)
2 tablespoons cooking oil
1 tablespoon soy sauce
1 tablespoon oyster sauce
1/2 teaspoon dark soy sauce
1/4 teaspoon salt or to taste
1 tablespoon rice wine vinegar
1/2 teaspoon sugar
1 teaspoon corn starch
1 green onion (finely chopped)
3 dashes white pepper
1 fresh and cold iceberg lettuce head (I used romaine)
Heat up a wok and add the cooking oil. Saute the garlic until light brown and then add the pork. Stir-fry the ground pork and break up the lumps so they form nice small pieces. Continue to stir-fry until the pork is cooked.
While the pork is cooking, mix the next 9 ingredients in a small bowl. Carefully pour mixture into the browned pork and heat together. Remove from heat.
Carefully peel off the lettuce leaves from the iceberg lettuce head. Be careful not to break the leaves. Scoop up a big spoonful of pork and place it in the middle of a lettuce leaf. Wrap it up carefully in the lettuce leaves. Add spicy Asian hot sauce or additional soy sauce if desired.
Adapted from Easy Asian Recipes
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