Categories: Appetizers
Ingredients
- 1 lb. lean ground pork
- i med. onion, chopped
- 1/4 cup hoisin sauce
- 4 garlic cloes, minced
- ` Tbsp. minced fresh gingerroot
- 1 Tbsp. red wine vinegar
- 1Tblsp. reduced-sodium soy sauce
- 2 tsp. Thai chili sauce
- 1 can (8oz) sliced water chestnuts, drained and finely chopped
- 4 green onions, chopped
- 1 Tbsp. sesame oil
- 24 Bibb or Boston lettuce leaes
Directions
- In a large skillet, cook pork and onion over medium heat 6-8 minutes or until pork is no longer pink and onion is tender, breaking up pork into crumbles.
- Stir in hoisin sauce, garlic, ginger, vinegar, sou sauce and chili sauce until blended. Add water chestnuts, green onions and oil; heat through. To serve, place pork mixture in lettuce leaves; fold lettuce over filling.
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Option: freeze cooled meat in freezer containers. To use, partially thaw in refrigerator overnight.heat through in a saucepan, stirring occasionally and adding a little water if necessary.