Pork Lettuce Wraps

17 ingredients
4 steps

Ingredients

  • 1-1/2 teaspoons cornstarch
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon cold water
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sugar
  • 1 teaspoon canola oil
  • 1 pound ground pork
  • 1 cup chopped celery
  • 1 cup sliced fresh shiitake mushrooms
  • 3/4 cup sliced water chestnuts, drained and chopped
  • 1 teaspoon canola oil
  • 6 green onions, finely chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 package (8.8 ounces) thin rice noodles
  • 12 large lettuce leaves

Directions

  1. 1
    In a small bowl, combine the first seven ingredients until smooth; set aside.
  2. 2
    In a large skillet, cook pork over medium heat until no longer pink; drain. Remove and keep warm. In the same pan, stir-fry the celery, mushrooms and water chestnuts in oil until crisp-tender. Add the onions, garlic and pepper flakes; stir-fry 1 minute longer. Add pork; heat through.
  3. 3
    Meanwhile, cook noodles according to package directions. Rinse under cold water; drain well and set aside.
  4. 4
    Stir cornstarch mixture; add to pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Divide rice noodles among lettuce leaves; top with pork mixture. Fold lettuce over filling.

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