Ingredients
- 1 pound ground pork
- 3/4 cup onion (minced)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper (coarse-ground)
- 1 clove garlic (minced)
- 1 teaspoon fresh ginger root (grated)
- 2 tablespoons soy sauce (low sodium or regular)
- 1 tablespoon rice vinegar (unseasoned)
- 1 tablespoon sesame oil
- 1 tablespoon peanut butter
- 1 tablespoon water
- 1/2 teaspoon Sriracha chili sauce
- 1/4 cup green onions (greens only, chopped)
- 4 ounces water chestnuts (sliced, drained and chopped)
- 16 lettuce leaves (large Bibb, rinsed and spun dry)
- 1 1/2 cups carrots (shredded)
- 1 1/2 cups bean sprouts
- 1/2 cup cilantro leaves (snipped)
- 3 tablespoons soy sauce (low sodium or regular)
- 2 tablespoons rice vinegar (unseasoned or seasoned red pepper)
- 1/4 teaspoon liquid stevia
- 2 tablespoons honey
- 2 tablespoons honey
- 1 tablespoon dijon mustard
- 1/2 teaspoon Sriracha chili sauce
- 1/2 teaspoon toasted sesame oil
Directions
- In a large, non-stick skillet, cook pork, onion, salt and pepper on medium high until pork is no longer pink, stirring often to break up the pork. Add garlic and ginger; cook for 1 minute.Add soy sauce, vinegar, oil, peanut butter, water and hot chili sauce. Stir to combine.Add green onions and water chestnuts into the skillet then cook for 1 to 2 minutes until the onions are soft and the water chestnuts are heated through.
- Asian Drizzling Sauce:
- In a small bowl, combine ingredients until smooth. Drizzle over lettuce wraps.Makes enough for about 12 to 16 lettuce wraps or 4 servings.
- To serve:
- Spoon warm pork mixture into lettuce leaf; top with carrots, bean sprouts and cilantro. Drizzle with Asian Drizzling Sauce. Wrap/roll up, eat and enjoy.
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