BANGKOK LETTUCE WRAPS

Bangkok Lettuce Wraps image

Provided by Joyce Newman

Time 30m

Number Of Ingredients 10

1 lb lean ground pork (may substitute with ground chicken or turkey)
1 c fresh mushrooms, chopped
1 can(s) water chestnuts, chopped
1 c fresh pineapple, chopped (may substitute with canned pineapple)
1/2 c tsang bangkok peanut sauce (you can use more if not concerned with carbs, also add extra individually at table) this sauce can be bought in a bottle in the hispanic/asian isle at most grocery stores.
1 c fresh bean sprouts
1/3 c roasted peanuts, lightly salted
2 pinch salt & pepper to taste
2 Tbsp olive oil
1 iceberg lettuce head or butter lettuce head

Steps:

1. In a large stir fry pan or skillet, add olive oil to coat. Start browning ground meat, then add chopped mushrooms and continue cooking for approximately 5-10 minutes. While meat is cooking, rinse the lettuce, separate into cups & pat dry if needed. Drain the liquid from meat mixture. Add salt & pepper to taste. (Optional)
2. Add pineapple, water chestnuts, Bangkok peanut sauce, then stir and mix well. Add bean sprouts and peanuts and continue cooking for about 3-5 minutes.
3. Remove from pan and serve in a bowl with lettuce cups on the side. Make it fun, everyone can make their own wrap! Fun for kids too! Wrap several tablespoons of meat in each lettuce cup, add 1 tbsp of peanut sauce and wrap like a burrito.