Garlic and ginger add depth to this great appetizer. Serve with steamed Jasmine rice to turn this side into a main course.
Ingredients
or1 pound ground pork (not sausage)
or1/2 cup finely chopped bell pepper
or1/2 cup finely chopped onion
or4 oz water chestnuts, drained and chopped
or1 tablespoon ginger puree
or4 cloves raw garlic, smashed and chopped
or2 tablespoons Hoisin sauce
or2 tablespoons coconut aminos (or soy sauce if you aren't GF)
or2 tablespoons sesame oil
or1 tablespoon rice wine vinegar
or2 tablespoons green onions
or1 head butter or leaf lettuce, rinsed and separated
Preparation
1.
In a large saute pan, cook the peppers, onions, water chestnuts, garlic, and ginger in the sesame oil for about 5 minutes, or until the vegetables start to soften. 2.
Add the pork to the vegetables in the pan, breaking up the meat until it's very small and cooked through, about 5-7 minutes.3.
Add the coconut aminos, Hoisin sauce, and rice wine vinegar to the pork and vegetable mixture. Stir to combine, turn the heat down to low, and simmer for 5 more minutes.4.
Garnish the pork with the scallions. Serve in the lettuce cups for a delicious appetizer!