Amy's Lettuce Wraps
Serves: 5
Manley Abshire
1 January 1970
Based on User reviews:
43
Spice
52
Sweetness
65
Sourness
44
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2 tsps
Water (divided)1 cup
White Sugar2 tbsps
Soy Sauce1 tsp
Rice Vinegar2 tbsps
Ketchup1 tbsp
Lemon Juice1 tsp
Sesame Oil1 tbsp
Dry Mustard2 tbsps
Brown Sugar3 tbsps
Peanut Oil (divided)450 g
Ground Pork1 cup
Water Chestnut (minced)230 g
Mushroom (chopped fresh)3 tbsps
Green Onion (chopped)1 tsp
Garlic (minced)Directions:
1
Combine 1/2 cup water and white sugar together in a small microwave-safe bowl
2
Warm in the microwave to dissolve sugar, about 30 seconds
3
Add 2 tablespoons soy sauce, 2 tablespoons rice vinegar, ketchup, lemon juice, and sesame oil; mix until dipping sauce is well-blended
4
Cover with plastic wrap and chill, about 30 minutes
5
Combine dry mustard with a few drops of water
6
Mix in remaining water until mixture is the consistency of hot mustard
7
Whisk 2 tablespoons soy sauce, brown sugar, and ½ teaspoon rice vinegar in a small bowl to make stir-fry sauce
8
Heat 2 tablespoons peanut oil in a wok or large skillet over high heat
9
Add pork; cook and stir until browned, about 5 minutes
10
Add remaining 1 tablespoon oil, water chestnuts, mushrooms, green onions, and garlic; saute until flavors combine, about 2 minutes
11
Pour in stir-fry sauce; stir to coat pork mixture evenly, 3 to 4 minutes
12
Cut out lettuce stem and wash thoroughly
13
Discard outer leaf
14
Carefully peel off whole leaves and slice in half lengthwise
15
Arrange on a plate lined with paper towels
16
Scoop dipping sauce into small bowls or ramekins
17
Mix in hot mustard and red chile paste to desired level of spiciness
18
Spoon pork filling into lettuce halves and roll up; top or dip wraps with dipping sauce