Oriental Style Ground Pork
|Shredded carrots||8 Ounce (1 Package)|
|White distilled vinegar/Rice vinegar||1 Teaspoon|
|Green onions with tops||2|
|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.
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.)