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Prep Time: 15 Minutes Cook Time: 17 Minutes |
Ready In: 32 Minutes Servings: 4 |
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This is the exact recipe that the local Pan-Asian restaurant serves. The chef is a friend of my DH. I can't go there without ordering these. Ingredients:
4 cups water |
2 cups uncooked white rice |
1 tablespoon vegetable oil |
1 lb ground pork |
1 bunch green onion, thinly sliced |
1/2 teaspoon minced garlic |
1 (14 ounce) package firm tofu, drained and cubed |
2 carrots, shredded |
3 tablespoons hoisin sauce |
2 tablespoons soy sauce or 2 tablespoons tamari |
1 teaspoon sesame oil |
1/2 teaspoon sweet chili sauce |
1 head iceberg lettuce, separated |
Directions:
1. In a saucepan combine the water and rice. Bring to a boil, cover, and reduce heat to a simmer. Cook for 20 minutes, or until water is absorbed. Set aside and keep warm.
2. Heat vegetable oil in a wok over medium-high heat. Cook the pork, green onions, and garlic for 5-7 minutes, or until lightly brown. Add the tofu, carrot, hoisin and soy sauce stirring frequently until heated through. Remove from heat and stir in the sesame oil and chili sauce.
3. To serve: spoon a small amount of rice into each lettuce leaf, top with the stir-fry mixture and drizzle with additional soy sauce, hoisin, or chili sauce, if desired. Wrap the lettuce leaf to enclose the filling and enjoy.
4. Note:.
5. In place of tofu, diced chicken or shrimp may be used.
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