HOW MANY OUNCES IN A CUP OF LETTUCE RECIPES

Name: Asian Pork & Ginger Lettuce Wraps
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 10 servings
Ingredients: 1/2 cup water; 2 tablespoons soy sauce; 2 tablespoons sugar; 1 tablespoon rice vinegar; 1 tablespoon chopped chives; 1 tesaspoon Sriracha; 1 head butter (bibb) lettuce (12 - 15 leaves each) (- or leaf lettuce ); 1 pound ground pork (- can substitute chicken if desired); 2 teaspoons sesame oil; 1 pound button mushrooms (- sliced); ½ large yellow onion (- chopped); 2 cloves fresh garlic (minced (about 1 tablespoon)); 3 tablespoons soy sauce; 2 teaspoons hoisin sauce; 1/2 teaspoon freshly grated ginger; 1 tablespoon rice wine vinegar; 1 (8 ounce) can water chestnuts (- chopped and drained ); 1 ½ cup shredded cabbage; 1 bunch green onions (chopped); 1 tablespoon white sesame seeds

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ASIAN LETTUCE WRAPS RECIPE - CHINESE FOR A CROWD | ALOHA ...

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These Asian Pork & Ginger Lettuce Wraps are a true 20-minute meal, they can easily be made ahead and will keep for several days in the refrigerator. They freeze beautifully and can be easily reheated on your stovetop.

Provided by Betsy Edwards

Categories Main Course

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 10 servings

Number Of Ingredients 20

Ingredients

1/2 cup water
2 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon rice vinegar
1 tablespoon chopped chives
1 tesaspoon Sriracha
1 head butter (bibb) lettuce (12 - 15 leaves each) (- or leaf lettuce )
1 pound ground pork (- can substitute chicken if desired)
2 teaspoons sesame oil
1 pound button mushrooms (- sliced)
½ large yellow onion (- chopped)
2 cloves fresh garlic (minced (about 1 tablespoon))
3 tablespoons soy sauce
2 teaspoons hoisin sauce
1/2 teaspoon freshly grated ginger
1 tablespoon rice wine vinegar
1 (8 ounce) can water chestnuts (- chopped and drained )
1 ½ cup shredded cabbage
1 bunch green onions (chopped)
1 tablespoon white sesame seeds

Steps:

Make the Dipping Sauce
Make the Lettuce Wraps
MAKE AHEAD NOTE: The chicken mixture can be made to this point and refrigerated, covered for up to 4 days or frozen for up to 2 months. To re-heat, warm on the stovetop over medium heat until hot.

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