What’s better than relaxing on a beautiful Sunday afternoon? Eating lettuce wraps! They’re healthy, filling, and hit the spot. What more could you ask for?

I have only ever seen duck or fish lettuce wraps in traditional Chinese restaurants but you could make it with any kind of meat: chicken, turkey, beef, pork, etc. I happened to have lean ground pork on hand so that’s what I used but feel free to substitute.

LETTUCE WRAPS

INGREDIENTS
5 oz. ground pork
1 shallot, minced
2 clove garlic, minced
1/3 cup bamboo shoots, minced
1/3 cup water chestnuts, diced
3 crimini mushrooms, diced
1 stalk green onion, diced
8 leaves lettuce

Marinade
3 Tbs. soy sauce
1/8 tsp. salt

Sauce
2 Tbs. soy sauce
2 Tbs. oyster sauce
2 Tbs. hoisin sauce
1/2 Tbs. Shaoxing wine
1/4 tsp. salt
1/4 tsp. black pepper

 

Method

In a bowl, add the ground pork and marinade. Combine the marinade thoroughly into the pork using a spoon or your hands. Set aside for at least ten minutes.

When the meat is done marinating, spray a non-stick pan with some Pam and place on high heat. Add the pork to the pan and start stirring. Add the shallot and garlic. Continue stirring. When the meat is halfway cooked, meaning there’s still a lot of pink, add the mushrooms, water chestnuts and bamboo shoots. Continue stirring.

When the pork is almost finished, at least four to five minutes, add the green onions and sauce. Combine the sauce thoroughly into the mixture and turn to medium heat. Continue stirring for another minute.

Place the lettuce leaves onto a plate so that the leaves look like little bowls.

Turn off the heat and spoon the meat mixture onto the lettuce.

Serve hot and enjoy!

Calories: 531
Fat: 5 grams

Tagged as: Asian food, cooking, lettuce wraps, low-carb, recipes

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