Pork or Chicken Vegetable Asian Lettuce Wraps
Created by Kchurchill5 on August 23, 2012
- Servings: 4-8
- Prep Time: 10m
- Cook Time: 7-10m
- Recipe #6288
Ingredients
- 1/2 cup coarse ground chicken or pork (see note below)
- 4 shitaki mushrooms, diced (avoid the stems as they are very woody)
- 6 button mushrooms, diced
- 2 shallots, diced
- 3 cloves garlic, minced
- 3 scallions, diced (white and green parts)
- 1 Thai chili, minced; (jalapeno can be substituted, or 1/2 teaspoon red pepper flakes)
- 1 small carrot, shredded
- 1/2 cup cabbage shredded
- 2 cups fresh bean sprouts
- 1/8 cup water chestnuts, cut in thin matchsticks
- 1 extra large egg
- 1 (1 inch) piece fresh ginger, grated
- 2 tablespoons fresh lime juice
- 2 tablespoons soy sauce
- 1 1/2 tablespoons fish sauce
- 1 tablespoon oyster sauce
- Pinch of sugar (optional)
- 1 tablespoon Thai basil, torn
- 1 to 2 tablespoons vegetable oil (for stir fry)
- Garnish: toasted peanuts, chopped
How to Make
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Step 1: Prep ... This is a very quick cooking dish, so make sure everything is prepared and measured out ahead of time.
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Step 2: Peanuts ... Add to a dry wok (if you have one) or, use a large saute pan and cook 2-3 minutes on medium heat,. Once they are lightly brown remove to a paper towel to coolk. Then chop and set to the side.
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Step 3: Stir Fry ... The wok is really what works best ... but if you don't, as I said - don't worry. A deep saute pan can be used. Bring to medium high heat - stir fry is done in a HOT pan. Add the oil and then the ground meat and red pepper flakes. Make sure to lightly break it up and continue to stir. Once the meat gets a little color and mostly cooked through, which only takes a couple of minutes; push it over to the side of the pan. It will continue to cook a bit on the side of the pan, and finish cooking another couple of minutes with the vegetables.
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Step 4: Next, add in the mushrooms, shallots, garlic, scallions, chile, and cook another 2 minutes; making sure to stir often. You don't want the garlic to burn. If the pan seems dry, you can add a bit more oil.
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Step 5: The Egg ... Move the vegetables over with the pork, and add the egg. Break it up and cook until almost cooked through, a little runny yolk is a good thing, but make sure the whites are set. With a hot pan, this only takes a minute.
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Step 6: Vegetables ... Then add in the carrots, bean sprouts, cabbage, water chestnuts, ginger, soy sauce, fish sauce, oyster sauce, sugar (optional), and lime juice; bring in the pork and other vegetables from the side of the pan and mix to combine everything. Cook another 2 minutes until everything is combined, heated and cooked through.
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Step 7: Serve ... Almost Done! Finish with the basil and peanuts. Now, if you can't find Thai basil, use a basic basil. The Thai basil just has a nice flavor. Family style. A plate or bowl of the lettuce leaves and the chopped peanuts; and a bowl of the stir fry. ENJOY! It is so light, healthy and quick to prepare.
Nutritional Facts
- Serving Size: 1 (145.3 g)
- Calories 168
- Total Fat - 5.1 g
- Saturated Fat - 1.2 g
- Cholesterol - 44.3 mg
- Sodium - 329.8 mg
- Total Carbohydrate - 26.2 g
- Dietary Fiber - 7 g
- Sugars - 9.6 g
- Protein - 6.5 g
- Calcium - 79.4 mg
- Iron - 2 mg
- Vitamin C - 45.9 mg
- Thiamin - 0.2 mg