Categories: Asian
Ingredients
- 1 Head of Butter Lettuce
- 2 Green Onions
- 3 Cilantro Sprigs
- 11/2 oz. Water Chestnuts
- 14 oz. Ground Pork
- 3 fl. oz. Hoisin Sauce
- 3 tsp. Sriracha
- 1 tsp. Chopped Ginger
- 4 oz. Slaw Mix
- 3 fl. oz. Asian Sesame Dressing
Directions
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Separate leaves of lettuce for cups. Slight browning on the outer leaves is normal and edible, but you may trim outer leaves if desired. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Stem cilantro. Drain and coarsely chop water chestnuts.
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Place a medium non-stick pan with 2 tsp. olive oil over medium-high heat. Add ground pork to hot pan and cook, breaking up with a spoon, until no pink remains, 8-10 minutes. Drain meat in wire-mesh strainer, using bowl to collect excess fat. Return cooked meat to pan.
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Return pan with cooked pork to medium-high heat. Combine hoisin sauce, Sriracha (to taste), water chestnuts, white portions of green onions (reserve remaining for sauce), and ginger in hot pan with pork. Cook, stirring occasionally, until slightly thickened, 3-4 minutes. Season with a pinch of salt and pepper.
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Place a lettuce cup on work surface (or layer two leaves for extra crunch). Fill with a few spoonfuls of pork mixture. Top with slaw mix. Repeat for each lettuce cup.
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Arrange assembled lettuce wraps on a plate. Place Asian sesame dressing and green portions of green onions in a cup for dipping next to lettuce wraps. Garnish with cilantro leaves.