Spicy pork and vegetable lettuce wraps
Sriracha chili sauce
Low sodium soy sauce
1 Tbsp, or vegetable oil
1 Tbsp, minced
Uncooked ground pork
½ pound(s), *
Uncooked bell pepper(s)
1½ cup(s), diced in 1/2-inch pieces
½ cup(s), seedless, unpeeled (diced)
½ cup(s), chopped
- In a small bowl combine hoisin, sriracha and soy sauce.
- Heat a 14-inch flat-bottomed wok or 12 inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in oil, add ginger, and stir-fry 10 seconds or until fragrant. Add pork and stir-fry 1 minute breaking up pork with metal spatula or until meat is almost cooked. Add bell pepper and stir-fry 30 seconds or until just combined. Swirl in sauce and cover for 30 seconds. Uncover, stir-fry 1 to 2 minutes or until pork is just cooked through. Remove from heat and add cucumber and scallions. Serve with lettuce leaves: have diners put about 1/4 cup of filling in a lettuce leaf, fold leaf over and eat like a taco. Yields 3 lettuce wraps per serving.