Lettuce Wraps
This recipe can served over rice, in taco shells or in lettuce wraps– if you don’t like pork, feel free to substitute ground turkey or chicken– it’s SO versatile and OH so yummy. Hope you enjoy it as much as my family does!
Ingredients:
- 1 tbsp canola or peanut oil
- 2 lbs ground pork (alternatively: you can use ground turkey or chicken)
- 1 tbs cornstarch (or potato starch, if you’re allergic to corn)
- 1/2 tsp white pepper
- 2 shallots, minced (alternatively: 1 onion, minced)
- 4 cloves of garlic, minced
- 1/3 cup Hoisin sauce (found in the Asian or ethnic section of most grocery stores– gluten free Hoisin sauce are available, click HERE to see the one I used)
- 2 tbs soy sauce (substitute San-J Gluten Free Tamari or Bragg’s Liquid Aminos– or, if allergic to soy, try Coconut Aminos)
-1 head of Boston or Bibb lettuce, washed and leaves separated.
Optional Awesomeness: chopped fresh cilantro, chopped peanuts, sliced green onions, julienned carrots, green beans, Sriracha sauce
Method:
Mix the pork with cornstarch and white pepper.
Add oil to the bottom of a wok over medium-high heat. Add the minced shallots (or onion) and garlic– stir fry until the garlic/onions become fragrant– then add the pork and brown the pork until no pink remains. If necessary, drain the pork and then return to heat. Add hoisin sauce and soy sauce, and stir well to coat and heat through (approximately 2 minutes.) Serve with lettuce ‘cups’ and any/all of the optional ingredients– or any topping of your choice. Enjoy!
