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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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My husband loves eating at PFChang's so I decided to try and duplicate their appetizer of lettuce wraps. I substituted a few items to make it original. He loves them so much I'll usually make a double batch and serve it as our main course. âBrenda Buerkle, Riverto, Wyoming Ingredients:
1-1/2 teaspoons cornstarch |
3 tablespoons reduced-sodium soy sauce |
2 tablespoons oyster sauce |
1 tablespoon cold water |
1 tablespoon hoisin sauce |
1 teaspoon sugar |
1 teaspoon canola oil |
filling: |
1 pound ground pork |
1 cup chopped celery |
1 cup sliced fresh shiitake mushrooms |
3/4 cup sliced water chestnuts, drained and chopped |
1 teaspoon canola oil |
6 green onions, finely chopped |
2 garlic cloves, minced |
1/2 teaspoon crushed red pepper flakes |
1 package (8.8 ounces) thin rice noodles |
12 large lettuce leaves |
Directions:
1. In a small bowl, combine the first seven ingredients until smooth; set aside.
2. In a large skillet, cook pork over medium heat until no longer pink; drain. Remove and keep warm. In the same pan, stir-fry the celery, mushrooms and water chestnuts in oil until crisp-tender. Add the onions, garlic and pepper flakes; stir-fry 1 minute longer. Add pork; heat through.
3. Meanwhile, cook noodles according to package directions. Rinse under cold water; drain well and set aside.
4. Stir cornstarch mixture; add to pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Divide rice noodles among lettuce leaves; top with pork mixture. Fold lettuce over filling. Yield: 12 servings.
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