Pork Stir-Fry Lettuce Wraps (San Choy Bow)
Transform dinnertime into a festive moment serving the meal family style. Use this slightly sweet ground pork and shiitake mushroom stir-fry, inspired by Chinese cuisine, to put a new twist on taco night. Swap the tortillas for lettuce leaves and let everyone choose their own toppings. Break the routine and bring everyone around the table […]
Ingredients
- 1 1/2 lb (675 g) lean ground pork
- 1 tbsp (15 ml) vegetable oil
- 4 oz (115 g) shiitake mushrooms, thinly sliced
- 4 garlic cloves, finely chopped
- 1 tbsp fresh ginger, finely chopped
- 3 tbsp (45 ml) oyster sauce
- 2 tbsp (30 ml) low-sodium soy sauce
- 1 tbsp (15 ml) sesame oil
- 2 tsp sugar
- 2 tsp (10 ml) rice vinegar
- 4 cups (180 g) curly-leaf lettuce leaves
- 2 green onions, thinly sliced
- 1 carrot, julienned
- 1/2 cup (20 g) cilantro leaves and stems
- 1/4 cup (40 g) roasted peanuts, chopped
- Sambal oelek or store-bought chili oil, to taste
Instructions
- In a large non-stick skillet over high heat, cook half of the pork at a time in the oil, breaking the meat up with a wooden spoon, until starting to brown, about 8 minutes. Using a slotted spoon, remove the pork from the skillet and place in a bowl. Set aside.
- In the same skillet, cook the mushrooms in the pork cooking fat until nicely browned and slightly crispy. Add the garlic and ginger. Cook for 1 minute while stirring.
- Return the meat to the skillet. Add the remaining ingredients and mix well. Continue to cook just until the sauce is thick and syrupy. Adjust the seasoning.
Transform dinnertime into a festive moment serving the meal family style. Use this slightly sweet ground pork and shiitake mushroom stir-fry, inspired by Chinese cuisine, to put a new twist on taco night. Swap the tortillas for lettuce leaves and let everyone choose their own toppings. Break the routine and bring everyone around the table with this fun weeknight meal.