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Ginger Pork Lettuce Wraps

When I make Asian-spiced lettuce wraps with lean ground pork, I remind my family they’re meant to be an appetizer—but maybe I should just call it supper. —Mary Kisinger, Medicine Hat, Alberta
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 dozen

Ingredients

  • 1 pound lean ground pork
  • 1 medium onion, chopped
  • 1/4 cup hoisin sauce
  • 4 garlic cloves, minced
  • 1 tablespoon minced fresh gingerroot
  • 1 tablespoon red wine vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons Thai chili sauce
  • 1 can (8 ounces) sliced water chestnuts, drained and finely chopped
  • 4 green onions, chopped
  • 1 tablespoon sesame oil
  • 24 Bibb or Boston lettuce leaves

Directions

  • In a large skillet, cook pork and onion over medium heat 6-8 minutes or until pork is no longer pink and onion is tender, breaking up pork into crumbles.
  • Stir in hoisin sauce, garlic, ginger, vinegar, soy sauce and chili sauce until blended. Add water chestnuts, green onions and oil; heat through. To serve, place pork mixture in lettuce leaves; fold lettuce over filling.
    Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.
Nutrition Facts
1 filled lettuce wrap: 54 calories, 3g fat (1g saturated fat), 11mg cholesterol, 87mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 4g protein.

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