Asian Lettuce Wraps with Ground Pork

• 1 pound ground pork
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1/4 cup diced water chestnuts
• 2 tablespoons diced bamboo shoots
• 2 green onions, thinly sliced
• 1 teaspoon sugar
• 1/4 teaspoon ground white pepper
• 12 large lettuce leaves (like butter or iceberg)

Steps

1. 1 In a large skillet, heat 1 tablespoon of oil over medium heat.
2. 2 Add onion and cook until softened, about 3 minutes.
3. 3 Stir in garlic and ginger, cooking for another minute until fragrant.
4. 4 Add ground pork, breaking it up with a spatula. Cook until browned and no longer pink.
5. 5 Stir in soy sauce, hoisin sauce, oyster sauce, sesame oil, water chestnuts, bamboo shoots, green onions, sugar, and white pepper.
6. 6 Cook for another 2-3 minutes until everything is heated through.
7. 7 Spoon the mixture into lettuce leaves and serve immediately.

Equipment

• large skillet

Variations

• Substitute ground chicken or turkey for a leaner option.
• Add diced mushrooms for extra umami flavor.

Substitutions

• If you don't have oyster sauce, use an extra tablespoon of soy sauce with a splash of water.
• Substitute sugar with honey for a different kind of sweetness.

Pairings

• Serve with a chilled jasmine green tea.
• Pair with a crisp Asian pear for a refreshing contrast.

Nutrition

Tips

• For extra crispness, rinse lettuce leaves and pat them dry with paper towels.
• Feel free to double the filling recipe if serving a crowd.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet to maintain texture.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a skillet.

Serving Suggestions

• Serve with steamed jasmine rice and a side of pickled vegetables.
• Pair with a light Asian sesame dressing for drizzling.

FAQ