A fun and easy serve-yourself entree! Crisp iceberg lettuce leaves make ideal wrappers because of their sturdiness.

2 tbsp (25 mL) oil
1 lb (0.5 kg) lean ground pork
1/4 cup (50 mL) thinly sliced green onion
1 tbsp (15 mL) grated fresh ginger
2 cloves garlic, crushed
1/4 tsp (1 mL) red pepper flakes, optional
1/4 cup (50 mL) hoisin sauce
2 tbsp (25 mL) soy sauce
2 tsp (10 mL) sesame oil
1 can (8 oz / 227 mL) sliced water chestnuts, drained and chopped
1/2 cup (125 mL) finely chopped fresh cilantro
Iceberg lettuce leaves

To prepare filling, heat oil in a frypan over medium heat. Add pork and cook, stirring to break up pork, until no longer pink, about 7 - 10 minutes. Drain off excess fat. Add green onion, ginger, garlic and red pepper flakes; saute for 2 minutes. Stir in hoisin sauce, soy sauce, sesame oil and water chestnuts; cook until heated through, about 2 minutes. Stir in cilantro. To serve, spoon filling into centre of individual lettuce leaves; wrap leaves around filling to enclose. Serves 4.

Cook's Note: Ground beef or poultry may be substituted for the ground pork in this recipe.
Last updated on July 17, 2018