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Pork In Lettuce Leaves

American.Gourmet's picture
  Boneless pork loin/Pork leg 1 1⁄4 Pound
  Cornstarch 1 Teaspoon
  Soy sauce 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Vegetable oil 2 Tablespoon
  Garlic 2 Clove (10 gm)
  Celery stalks 4 Medium, measuring about 2 cups
  Green onions 4 , along with tops
  Canned mushroom 4 Ounce, along with stems and pieces
  Hot water 1⁄4 Cup (4 tbs)
  Instant chicken bouillon 1 Teaspoon
  Cold water 2 Tablespoon
  Lettuce leaves 8 Large

Trim fat from pork.
Cut pork with grain into 2-inch strips.
Cut strips across grain into 1/8- inch slices.
Stack slices and cut into thin strips.
Toss pork, 1 teaspoon cornstarch, 1 teaspoon soy sauce, the salt and pepper; cover and refrigerate 30 minutes.
Heat oil in 12-inch skillet or wok over high heat until hot.
Add pork and garlic.
Cook and stir until pork is no longer pink, about 8 minutes.
Add celery, onions and mushrooms.
Cook and stir 1 minute.
Mix 1/4 cup hot water and the chicken bouillon; stir into pork mixture.
Mix cornstarch, 1 teaspoon soy sauce and the cold water; gradually stir into pork mixture.
Heat to boiling, stirring constantly.
Boil and stir 1 minute; remove from heat.
Divide pork mixture among lettuce leaves, placing it at stem end of each lettuce leaf.
Roll leaf around pork mixture, folding in sides.

Recipe Summary

Difficulty Level: 
Side Dish

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Pork In Lettuce Leaves Recipe