Countless variations of Asian-themed lettuce wraps exist. I created this recipe based on ingredients already in my kitchen along with a few others for which I shopped. This dish is light, low-carb, and paleo. If pork is not your thing, try ground chicken or tofu crumbles instead. Other fresh ingredients are possible as additions or substitutions.
This dish can be a satisfying dinner or an appetizer. Leftovers make a delicious salad that you can take to work the next day.
Spicy Pork Lettuce Wraps
- 4 tsp peanut or other vegetable oil
- 4 cloves of garlic, minced
- 1 tbsp ginger root, minced
- 1 tsp crushed red pepper
- 1 lb ground pork
- 1 tbsp low-sodium soy sauce
- 2 tsp dark sesame oil
- 12 Bibb lettuce leaves
- 2 carrots, shaved into strips
- 1/2 cup sprigs of cilantro leaves
- 3 scallions, chopped
- 4 tbsp roasted cashews, chopped
- Srirachi to taste
- Prepare all ingredients before you being cooking. Thoroughly rinse, spin, and drain Bibb lettuce inside a salad spinner and place in refrigerator at least one hour before you plan to serve your wraps to ensure a crispy crunch.
- Heat oil in a wok or other deep non-stick skillet. Add garlic, ginger and crushed red pepper. Stir for 1-2 minutes until garlic begins to turn golden brown.
- Add pork and divide into garlic-ginger-pepper mixture. Continue to stir pork until pink color is cooked out. Add soy sauce and stir until evenly distributed and brown
- Remove from heat. Stir in dark sesame oil.
- Plate Bibb lettuce leaves. Spoon equal amounts of ground pork onto each leaf. Add shaved carrots, cilantro, scallions and about 1/2 tsp of cashews per wrap. Add Srirachi to taste.