EASY ASIAN GROUND PORK LETTUCE WRAPS
This ground pork lettuce wraps recipe is a total crowd pleaser! Tender browned ground pork mixed with crunchy veggies and a tangy sweet and sour sauce, all wrapped up in a cool and crisp bibb lettuce leaf, makes for a surprisingly satisfying meal in under 20 minutes.
Provided by Tara Kuczykowski
Categories Main Dishes
Time 20m
Number Of Ingredients 15
Steps:
- Add 1 tablespoon of olive to a large skillet set over medium-high heat. Add the ground pork, season it with a little salt and pepper, and brown it, breaking it up as it's cooking. Continue cooking it until there's no pink remaining, about 5-6 minutes.
- Add in the diced onions and stir in the sauce ingredients: garlic, fresh grated ginger, hoisin sauce, soy sauce, and rice vinegar. Continue cooking until the onions become translucent, about 1-2 minutes.
- Turn off the heat, and then stir in the coleslaw mix and chopped water chestnuts. Season with additional salt and pepper to taste.
- To serve: spoon approximately 1/4 cup of the ground pork mixture into the lettuce leaf of your choice. Add toppings as desired. Roll or fold like a taco and enjoy!
Nutrition Facts : Calories 232 calories, Carbohydrate 9.7 grams carbohydrates, Cholesterol 53.5 milligrams cholesterol, Fat 13.8 grams fat, Fiber 2.3 grams fiber, Protein 16.7 grams protein, SaturatedFat 4.7 grams saturated fat, ServingSize 3 pork lettuce wraps, Sodium 410.1 milligrams sodium, Sugar 5.0 grams sugar
VIETNAMESE PORK LETTUCE WRAPS
Casual, flavorful and low in carbohydrates, these Vietnamese Pork Lettuce Wraps are a perfect and low-fuss way to feed a group. Place the ingredients in separate dishes and let your guests assemble their own wrap, which allows them to personalize to suit their tastes. -Gretchen Barnes, Fairfax, Virginia
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 8 servings.
Number Of Ingredients 24
Steps:
- In a small bowl, mix vinegar, sugar and salt until blended. Stir in carrots and onion; let stand at room temperature 30 minutes., In a large skillet, cook pork, ginger and garlic over medium heat 6-8 minutes or until pork is no longer pink, breaking up pork into crumbles; drain. Stir in soy sauce, mirin, salt, pepper and, if desired, fish sauce., To serve, drain carrot mixture. Place pork mixture in lettuce leaves; top with cucumber, red pepper, green onions, carrot mixture and herbs. Sprinkle with jalapeno and peanuts; drizzle with hoisin sauce. Squeeze lime juice over tops. Fold lettuce over filling.
Nutrition Facts : Calories 199 calories, Fat 11g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 312mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 13g protein.
THAI LETTUCE WRAPS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- For the chicken and marinade: Mix the hoisin sauce, soy sauce, grated ginger, Sriracha, rice wine vinegar and grated garlic in a large bowl or resealable plastic bag. Add the chicken strips and marinate, refrigerated, for 2 hours.
- Heat a grill pan over high heat.
- Remove the chicken strips from the marinade and grill until cooked through, about 2 minutes per side. Transfer to a serving platter and sprinkle with the peanuts and cilantro.
- For the lettuce and fillings: Set out the lettuce, bean sprouts, cabbage, carrots, cucumbers and rice noodles on the serving platter.
- To assemble, use the butter lettuce leaves to contain the chicken and fillings. Add some chili and hoisin sauce, then roll them up and eat!
THAI TURKEY LETTUCE WRAPS
Lettuce leaves add refreshing crunch to a Thai-seasoned filling. They go from start to finish in 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 12
Number Of Ingredients 13
Steps:
- In 10-inch nonstick skillet, cook turkey over medium-high heat, stirring frequently, until thoroughly cooked; drain and return to skillet. Stir in green onions, cilantro, mint, lime juice, fish sauce, peanut butter, chile paste, sugar and red pepper flakes. Cook 3 to 4 minutes longer or until hot.
- To serve, spoon 2 heaping tablespoons turkey mixture, 2 tablespoons carrots and 1 teaspoon peanuts onto each lettuce leaf; wrap around filling. Serve warm.
Nutrition Facts : Calories 140, Carbohydrate 3 g, Cholesterol 30 mg, Fiber 1 g, Protein 12 g, SaturatedFat 2 g, ServingSize 1 Lettuce Wrap, Sodium 320 mg, Sugar 2 g, TransFat 0 g
THAI PORK LETTUCE WRAPS
Based on America's Test Kitchen recipe. Serve with rice and steamed vegetables. First step: Prep tenderloin and stick in freezer; then assemble and prep other ingredients. You can make the toasted rice powder from scratch easily: Toast 1 tablespoon white rice 5 minutes in small pan, then grind with mortar and pestle.
Provided by treehuggingmom
Categories Pork
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Trim pork of silver skin and fat. Cut in cubes and freeze in single layer until firm but still pliable (15 to 20 minutes).
- Meanwhile, prepare rice powder if needed (if you're making it from scratch, toast 1 tablespoon white rice 5 minutes in small pan, then grind with mortar and pestle). Slice onion thinly. Assemble other ingredients.
- Process partially frozen meat, 1/2 at a time, in food processor, pulsing 5-6 times until coarsely chopped. Stir 1 tablespoon fish sauce into ground meat and refrigerate 15 minutes to marinade meat.
- Bring broth to simmer in 12-inch nonstick skillet over medium-high heat.
- Add pork and cook 2 minutes, stirring. Add 1 teaspoon rice powder. Stir 1-1/2 minutes more until no longer pink.
- Transfer pork to large bowl and cool 10 minutes. Add 1½ tablespoons fish sauce, remaining rice powder, shallots, lime juice, sugar, red pepper flakes, mint, and cilantro.
- Serve with lettuce leaves.
Nutrition Facts : Calories 176.8, Fat 4.4, SaturatedFat 1.4, Cholesterol 73.7, Sodium 956.1, Carbohydrate 9.4, Fiber 2.1, Sugar 4.3, Protein 25.6
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