Pork and Mushroom Lettuce Wraps

Lettuce wraps are a light summer appetizer that is easy to make. These are non vegetarian but I sometimes make a vegetarian option by substituting the pork with four kinds of mushrooms - shitake, oyster, cremini and white button. My first encounter with lettuce wraps was when my sister took me to P.F. Chang's where they presented it beautifully with three kinds of dipping sauces. This is a variation of the original and I have no dipping sauces just hoisin sauce added to the mixture. Perfect for the summer, this appetizer is bursting with flavour and colour with a nice variation in texture provided by celery and water chestnuts. Enjoy!

water chestnut

Skill Level: Easy

Serves: 6 - 8

INGREDIENTS:

• 1 lb (454 g) lean ground pork
• 2 cups sliced shitake mushrooms
• 1/4 tsp ground cinnamon
• 1 cup each yellow and red or orange bell pepper
• 3 stalks of celery sliced
• 1 cups of sliced water chestnuts
• 3 green onions sliced
• 1 inch piece of ginger chopped fine
• 1/4 tsp each chili flakes, salt and black pepper (to taste)
• 2 cloves of garlic
• 2 Tbsp Hoisin Sauce (available at most local supermarkets or in Chinese stores)
• 2 tsp corn starch
• 2 heads of Boston lettuce
• 2 Tbsp cooking oil

METHOD :

1. Combine hoisin sauce and cornstarch with 3/4 cup of water and set aside
2. Add pork to a pan, break up large pieces and heat through till cooked and no longer pink. 
3. Remove pork and drain all fat and wipe the pan clean
4. Sauté onions, ginger and garlic till transparent, add mushrooms and cook. Add celery, peppers and water chestnuts until vegetables are cooked but still crisp
5. Add pork to the vegetables, season and mix well
6. Add hoisin and corn starch mixture and cook until the starch thickens 
7. Serve with lettuce