Every time we head over to P.F. Chang’s we all fight over the Chicken Lettuce Wraps and end up ordering another one…now I just make my own version at home – it’s even more flavorful with ground pork (in my humble opinion) and everyone has their own plate – so no fighting!
Thai Pork Lettuce Wraps
Pkg Rice Sticks
1 lb ground pork
salt & pepper
8 oz cremini mushrooms, diced
1 red onion, diced
2 garlic cloves, minced
8 oz water chestnuts, drained & diced
Green Leaf lettuce leaves
Thai Sauce (recipe below)
Cook Rice Sticks as package directs; drain and set aside. Heat 1 tablespoon avocado oil on medium-high heat in a skillet. Add ground pork and cook 8 minutes until no longer pink, seasoning with salt and pepper to taste. Remove from skillet. In same skillet add another tablespoon of avocado oil along with the diced mushrooms; sauté 3 minutes.
Add the diced red onion and garlic cloves to the skillet; sauté 5 minutes. Add the water chestnuts; sauté 2 minutes more. Meanwhile make the Thai Sauce…
3 tablespoons hoisin sauce
3 tablespoons soy sauce
3 tablespoons rice wine vinegar
3 tablespoons avocado oil
1/4 teaspoon ginger
1 tablespoon brown sugar
In a small bowl whisk the hoisin sauce with the soy sauce, rice wine vinegar, avocado oil, ginger and brown sugar.
Add the pork back into the skillet and pour in the Thai Sauce. Stir to combine.
To assemble: Lay two or three red leaf lettuce leaves on a plate; scoop rice stick noodles on each leaf and top with Thai Pork.
Roll some up into each leaf and eat….remember to put out a bunch of napkins ’cause these babies are so delicious but so messy!