When I go back to work in the office after Easter, I'll be working from home on Wednesdays. Most nights dinner will be crock pot or something quick, but on Wednesdays I am planning to make tasty dinners that may involve more chopping and a little more time. Bonus points if they will make great lunches for Thursday and Friday.
These delicious Ginger Pork Lettuce wraps that I made last night definitely fit the bill!
I served them with blistered garlic green beans and steamed white rice...oh yeah, and this (well a modified version using stuff I had on hand).
Ginger Pork Lettuce Wraps
adapted from Food and Wine
Filling:
3/4-1 lb ground or minced meat (I used 3 boneless pork chops)
1/2 red bell pepper, finely diced
1 stalk celery, finely diced
8 oz mushrooms, finely diced
6 cloves garlic, minced
2 tablespoon minced or microplaned peeled ginger
2 tablespoon Thai sweet chile sauce
1 tablespoon Asian fish sauce
1 tablespoon Asian toasted sesame oil
2 teaspoons soy sauce
Sriracha to taste (I used about 1 tsp)
1 tablespoon plus 1 teaspoon neutral oil
2 scallions, thinly sliced
Topping:
4 radishes, finely diced
1 english cucumber, finely diced
2 scallions, finely chopped
2 tablespoons rice wine vinegar
1 teaspoon sesame oil
1 teaspoon soy sauce
1 tsp light brown sugar
garlic and ginger microplaned to taste
2 tablespoons chopped cilantro
24 Boston lettuce leaves
Topping Instructions:
Mix all topping ingredients together in a small bowl and set aside.
Filling Cooking Instructions:
Mix meat with ingredients listed ginger through soy sauce.
In large saute pan, heat oil on high, toss in garlic and stir. As soon as garlic loses its raw taste toss in the rest of the vegetables and the meat mixture. Cook on high 8-10 minutes or until meat is cooked and sauce isn't super runny.
To serve, scoop meat into washed lettuce leaves and spoon topping over meat at table. Roll up the leaves as you eat.
*I think the water chestnuts called for in the original recipe would be delish, but Ababa HATES water chestnuts.
**Next time I think I would use 2 stalks of celery and the whole bell pepper and a little more Sriracha
These delicious Ginger Pork Lettuce wraps that I made last night definitely fit the bill!
I served them with blistered garlic green beans and steamed white rice...oh yeah, and this (well a modified version using stuff I had on hand).
Ginger Pork Lettuce Wraps
adapted from Food and Wine
Filling:
3/4-1 lb ground or minced meat (I used 3 boneless pork chops)
1/2 red bell pepper, finely diced
1 stalk celery, finely diced
8 oz mushrooms, finely diced
6 cloves garlic, minced
2 tablespoon minced or microplaned peeled ginger
2 tablespoon Thai sweet chile sauce
1 tablespoon Asian fish sauce
1 tablespoon Asian toasted sesame oil
2 teaspoons soy sauce
Sriracha to taste (I used about 1 tsp)
1 tablespoon plus 1 teaspoon neutral oil
2 scallions, thinly sliced
Topping:
4 radishes, finely diced
1 english cucumber, finely diced
2 scallions, finely chopped
2 tablespoons rice wine vinegar
1 teaspoon sesame oil
1 teaspoon soy sauce
1 tsp light brown sugar
garlic and ginger microplaned to taste
2 tablespoons chopped cilantro
24 Boston lettuce leaves
Topping Instructions:
Mix all topping ingredients together in a small bowl and set aside.
Filling Cooking Instructions:
Mix meat with ingredients listed ginger through soy sauce.
In large saute pan, heat oil on high, toss in garlic and stir. As soon as garlic loses its raw taste toss in the rest of the vegetables and the meat mixture. Cook on high 8-10 minutes or until meat is cooked and sauce isn't super runny.
To serve, scoop meat into washed lettuce leaves and spoon topping over meat at table. Roll up the leaves as you eat.
*I think the water chestnuts called for in the original recipe would be delish, but Ababa HATES water chestnuts.
**Next time I think I would use 2 stalks of celery and the whole bell pepper and a little more Sriracha
No comments:
Post a Comment