This is really the only time my boys get excited about lettuce on the menu. These everyday go-to Pork Lettuce Wraps are totally adaptable to whatever vegetables lurk in the crisper drawer, or sub in frozen mixed vegetables in a pinch. This filling is mild and perfect for kids, but you can kick up the heat by adding red chili flakes or sriracha.
- 5 Tbsp reduced sodium soy sauce
- 1 Tbsp rice wine vinegar
- 2 tsp fish sauce
- 1 tsp cornstarch
- 1 Tbsp toasted sesame oil
- 1 Tbsp honey
- 1 lb ground pork (or sub ground chicken)
- 1 Tbsp minced garlic
- 1 Tbsp minced ginger
- 2 cups assorted finely chopped vegetables (like carrots, bell pepper, celery, water chestnuts, etc.)
- Butter or Bibb lettuce leaves, rinsed and dried
- Optional toppings: shredded purple cabbage, cilantro leaves, sriracha
In a bowl, whisk together the soy sauce, rice wine vinegar, fish sauce, and cornstarch. Then whisk in sesame oil and honey. Set aside.
In a skillet or wok set over medium high heat, brown and crumble ground pork. If pork is extra lean, or you substitute ground chicken, you may need a splash of olive oil.
Add garlic and ginger to the pan and saute for 30 seconds. Then stir in the chopped vegetables and sauce and bring everything to a simmer over medium heat. Continue to cook for 4-5 more minutes, or until the vegetables are crisp-tender and the sauce has reduced and thickened.
Scoop filling into lettuce cups and serve.