Lettuce Wraps with Spiced Pork
2 - Lunch, 5 - FarmOne - Mushrooms, Main
Ingredients
Sauce
2 tablespoons oyster sauce
2 tablespoons water
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 tablespoon dry sherry or rice wine
2 teaspoons cornstarch
1 teaspoon brown sugar
1 teaspoon reduced-sodium soy sauce
1 teaspoon sesame oil
Stir-fry
3 teaspoons canola oil divided
1 lb. thin center-cut boneless pork chops trimmed of fat and cut into thin julienne strips
2 cloves garlic minced
1 tablespoon minced fresh ginger
8 ozcan sliced water chestnuts rinsed and coarsely chopped
8 ozcan sliced bamboo shoots rinsed and coarsely chopped
8 ounces shiitake mushrooms stemmed, cut into julienne strips
4 scallions greens only, sliced
1 head iceberg lettuce leaves separated
Description
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.
The sauce will keep, covered, in the refrigerator for up to 2 days.
Directions
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.
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. 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.
Nutrition
Gluten-Free
Healthy Aging
Low-Calorie