- Dipping Sauce:
- 1/2 cup water
- 1/4 cup white sugar
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons ketchup
- 1 tablespoon lemon juice
- 1/8 teaspoon sesame oil
- Hot Mustard:
- 1 tablespoon dry mustard
- 2 teaspoons water, divided
- Stir-Fry Sauce:
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1/2 teaspoon rice vinegar
- Filling:
- 3 tablespoons peanut oil, divided
- 1 pound ground pork
- 1 cup minced water chestnuts
- 8 ounces chopped fresh mushrooms
- 3 tablespoons chopped green onion
- 1 teaspoon minced garlic
- To Serve:
- 1 head iceberg lettuce
- 1 teaspoon red chile paste, or more to taste
- Combine 1/2 cup water and white sugar together in a small microwave-safe bowl. Warm in the microwave to dissolve sugar, about 30 seconds. Add 2 tablespoons soy sauce, 2 tablespoons rice vinegar, ketchup, lemon juice, and sesame oil; mix until dipping sauce is well-blended. Cover with plastic wrap and chill, about 30 minutes.
- Combine dry mustard with a few drops of water. Mix in remaining water until mixture is the consistency of hot mustard.
- Whisk 2 tablespoons soy sauce, brown sugar, and ½ teaspoon rice vinegar in a small bowl to make stir-fry sauce.
- Heat 2 tablespoons peanut oil in a wok or large skillet over high heat. Add pork; cook and stir until browned, about 5 minutes. Add remaining 1 tablespoon oil, water chestnuts, mushrooms, green onions, and garlic; saute until flavors combine, about 2 minutes. Pour in stir-fry sauce; stir to coat pork mixture evenly, 3 to 4 minutes.
- Cut out lettuce stem and wash thoroughly. Discard outer leaf. Carefully peel off whole leaves and slice in half lengthwise. Arrange on a plate lined with paper towels.
- Scoop dipping sauce into small bowls or ramekins. Mix in hot mustard and red chile paste to desired level of spiciness. Spoon pork filling into lettuce halves and roll up; top or dip wraps with dipping sauce.
04/07/2018
recipepes.com
Amy's Lettuce Wraps, recipe
PT15M
PT1H
5
455 calories