Pork Lettuce Wraps

4 Jan
pork lettuce wrap filling

pork lettuce wrap filling

Tonight’s dinner was pork lettuce wraps. In trying to stick with the new year’s tradition of eating better and then progressively eating worse as the year goes on, I decided to make this recipe. It’s a relatively simple thing, fill a large leaf of lettuce with meat and veggies and viola, dinner.

Although very popular in American-Asian cooking, lettuce wraps aren’t really traditional. Made popular by restaurants like P.F. Chang’s, these little beauties are light and tasty.

Begin by sauteing sliced mushrooms in olive oil. When they are brown, remove them from the pan. Toss thinly sliced pork tenderloin with 1/2 cup flour, 1 teaspoon ground ginger, and salt and pepper to taste. Sear the pieces of pork and then add in 1 cup snap peas, julienned and 1 cup carrots sliced thinly. Deglaze the pan with 1/2 cup rice wine vinegar and 1/4 cup soy sauce. If you need more liquid add in chicken stock until the sauce reaches the desired thickness.

Serve in lettuce bowls. Here’s where the debate begins. I’ve had lettuce wraps with bibb lettuce, romaine lettuce and iceburg lettuce. What you’re looking for is a good cup to hold the filling. You want something that is crunchy and that won’t crack too much when you take a bite. The bibb lettuce is the best choice, but it can be expensive. Iceburg is also a great choice. It’s cheap and crunchy. Tonight I opted for romaine. Even though the shape is a little awkward, the leftover lettuce can easily be transformed into Caesar salads for lunch tomorrow.

I garnished the wraps with plum sauce and peanut sauce. The peanut sauce was not really needed. The pork and veg had plenty of flavor and the peanut flavor was a bit overwhelming.

Give this a try when you want something new to keep your resolutions in check.

Always thinking of the next meal

-Katie

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