These pork lettuce wraps replace tortillas and bread with crunchy juicy iceberg lettuce, making them a light but filling dinner the kids will love.
1 tbsp vegetable oil
1/2 cup white onion, chopped
1/2 cup carrot, finely chopped
2 tbsp ginger, chopped
1 tbsp garlic, chopped
1 lb ground pork
1 227 mL can water chestnuts
2 tbsp fish sauce
1 tbsp soy sauce
2 tbsp hoisin sauce
1/4 tsp Asian chili sauce
1/2 tsp cornstarch
1/3 cup green onions, chopped (about 2)
1 small head iceberg lettuce, separated into leaves
Heat oil in a large frying pan over medium- high heat. Add onions and carrots; saute for 3 minutes or until they begin to soften. Add ginger and garlic. Saute for 30 seconds or until fragrant. Turn heat to high, add pork and drained chipped water chestnuts; cook, stirring, for 4 minutes or until pork is cooked through.
Whisk together fish sauce, soy sauce, hoisin sauce, Asian chili sauce and cornstarch, and add to pan, stirring to coat pork. Cook for 1 minute or until sauce has come to a boil and juices in pan are slightly thickened. Sprinkle with green onions.
Serve pork on a platter for each person to spoon into lettuce leaves - or small whole wheat tortillas, if that would please kids more.
Calories 350, Protein 24g, Carbohydrates 15g, Fat 22g, Fibre 2g, Sodium 1150mg.
Watching your family's salt intake? Omit the fish sauce to save 697 mg sodium per serving.