Chinese Pork Lettuce Wraps with Creamy Ginger Sauce
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Ingredients & Equipment
What we send
- 1/2 cupjasmine rice
- 1yellow bell pepper
- 1head Boston lettuce
- 2 tablespoonspickled ginger
- 10 ouncesground pork
- 3 tablespoonssherry vinegar
- 3 packetsgluten-free soy sauce
- 2 tablespoonsdark brown sugar
- 2 packetsmayonnaise
- 1 tablespoonsesame oil
- 1/2 cupshredded red cabbage
- 1/2 cupshredded carrots
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 6" small pot with lid
- 10" medium pan
In a small pot, combine rice, ¾ cup water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover again to keep warm until ready to serve.
While rice cooks, rinse all produce. Halve bell pepper lengthwise, discarding seeds and stem; cut lengthwise into ¼-inch strips. Pat lettuce dry with paper towel and separate large leaves for wraps; discard tough root. Trim and discard scallion roots; thinly slice crosswise on a diagonal, keeping whites and light greens separate from dark greens. Finely chop pickled ginger and place in a medium bowl.
Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add pork and cook, breaking up, until cooked through and no longer pink, about 5 minutes. Add sherry vinegar, soy sauce, and brown sugar, and cook until sauce is slightly thickened and flavors have melded, 1-2 minutes more. Taste and add salt and black pepper as desired. Transfer to a bowl and set aside. Reserve pan, off heat, for Step 5.
Make creamy ginger sauce
While pork cooks, to bowl with pickled ginger, add mayonnaise, half of sesame oil, 2 teaspoons water, a pinch of salt, and black pepper as desired. Stir to combine, then set aside until ready to serve.
Return pan from pork to medium-high heat with remaining sesame oil. When oil is shimmering, add slaw mix, bell pepper, scallion whites and light greens, ½ teaspoon salt, and black pepper as desired. Sauté, stirring frequently, until vegetables begin to soften, 4-5 minutes. Remove pan from heat.
Plate Chinese pork lettuce wraps
Divide lettuce wraps between serving plates. Fill wraps with rice, then pork, then stir-fried vegetables. Spoon over creamy ginger sauce, garnish with scallion dark greens, and dig in!