Amy'S Lettuce Wraps

Name: Amy'S Lettuce Wraps
Ingredients: Dipping Sauce:; 1/2 cup water; 1/4 cup white sugar; 2 tablespoons soy sauce; 2 tablespoons rice vinegar; 2 tablespoons ketchup; 1 tablespoon lemon juice; 1/8 teaspoon sesame oil; Hot Mustard:; 1 tablespoon dry mustard; 2 teaspoons water, divided; Stir-Fry Sauce:; 2 tablespoons soy sauce; 2 tablespoons brown sugar; 1/2 teaspoon rice vinegar; Filling:; 3 tablespoons peanut oil, divided; 1 pound ground pork; 1 cup minced water chestnuts; 8 ounces chopped fresh mushrooms; 3 tablespoons chopped green onion; 1 teaspoon minced garlic; To Serve:; 1 head iceberg lettuce; 1 teaspoon red chile paste, or more to taste

25 ingredients

6 steps

Ingredients

Dipping Sauce:
1/2 cup water
1/4 cup white sugar
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
Hot Mustard:
1 tablespoon dry mustard
2 teaspoons water, divided
Stir-Fry Sauce:
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice vinegar
Filling:
3 tablespoons peanut oil, divided
1 pound ground pork
1 cup minced water chestnuts
8 ounces chopped fresh mushrooms
3 tablespoons chopped green onion
1 teaspoon minced garlic
To Serve:
1 head iceberg lettuce
1 teaspoon red chile paste, or more to taste

Directions

1

Combine 1/2 cup water and white sugar together in a small microwave-safe bowl. Warm in the microwave to dissolve sugar, about 30 seconds. Add 2 tablespoons soy sauce, 2 tablespoons rice vinegar, ketchup, lemon juice, and sesame oil; mix until dipping sauce is well-blended. Cover with plastic wrap and chill, about 30 minutes.
2

Combine dry mustard with a few drops of water. Mix in remaining water until mixture is the consistency of hot mustard.
3

Whisk 2 tablespoons soy sauce, brown sugar, and 1/2 teaspoon rice vinegar in a small bowl to make stir-fry sauce.
4

Heat 2 tablespoons peanut oil in a wok or large skillet over high heat. Add pork; cook and stir until browned, about 5 minutes. Add remaining 1 tablespoon oil, water chestnuts, mushrooms, green onions, and garlic; saute until flavors combine, about 2 minutes. Pour in stir-fry sauce; stir to coat pork mixture evenly, 3 to 4 minutes.
5

Cut out lettuce stem and wash thoroughly. Discard outer leaf. Carefully peel off whole leaves and slice in half lengthwise. Arrange on a plate lined with paper towels.
6

Scoop dipping sauce into small bowls or ramekins. Mix in hot mustard and red chile paste to desired level of spiciness. Spoon pork filling into lettuce halves and roll up; top or dip wraps with dipping sauce.