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Oriental Style Ground Pork

Cool.Cook's picture
  Shredded carrots 8 Ounce (1 Package)
  Sugar 1 Tablespoon
  White distilled vinegar/Rice vinegar 1 Teaspoon
  Green onions with tops 2
  Mushrooms 8 Large
  Cornstarch 1 Teaspoon
  Chili powder 1⁄2 Teaspoon
  Chicken broth 1⁄4 Cup (4 tbs)
  Reduced sodium soy sauce 1 Tablespoon
  Vegetable oil 1 Tablespoon
  Ground pork 1 Pound
  Boston lettuce leaves 4

Combine carrots, sugar and vinegar in medium bowl; set aside.
Slice green onions diagonally into 1-inch pieces.
Wipe mushrooms clean with damp paper towels; slice.
Combine cornstarch and chili powder in small bowl.
Stir broth and soy sauce into cornstarch mixture until smooth.
Set aside.
Heat wok over medium-high heat 1 minute or until hot.
Drizzle oil into wok and heat 30 seconds.
Add pork; stir-fry until well browned.
Add mushrooms; stir-fry until tender.
Stir broth mixture until smooth and add to wok.
Cook until sauce boils and thickens.
Add green onions; stir-fry 1 minute.
Line serving plate with lettuce leaves.
Arrange carrot mixture in layer over leaves.
Top with pork mixture. (Traditionally, the lettuce leaves are eaten as a wrapper to hold the ground meat mixture.)

Recipe Summary

Main Dish
Stir Fried

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