michael-in-phoenix
Well-known member
I made the recipe as written, but added 2 tbsp. of soy sauce to the meat as it cooked and 2 tsp. red pepper flakes to the chili sauce mixture before adding it to the meat. I also served it with the puff-fried rice sticks that PF Changs uses.
We'll be making this one again. Thanks Curious1.
Michael
*******************************
This was really good. I didn't have any water chestnuts so I substituted sliced radishes. To go with it, I made my favorite fried rice. The pork is from Food and wine (link) and the rice is from the China book in the Time-Life Foods of the World series.
Spicy Ginger Pork in Lettuce Leaves
3/4 pound ground pork
1 red bell pepper, finely diced
1 garlic clove, minced
1 tablespoon minced peeled ginger
1 tablespoon Thai sweet chile sauce
1 tablespoon Asian fish sauce
1 teaspoon Asian sesame oil
1 tablespoon plus 1 teaspoon grapeseed oil
One 8-ounce can whole water chestnuts, drained and diced
2 scallions, thinly sliced
2 tablespoons oyster sauce
2 tablespoons chopped cilantro
24 Boston lettuce leaves
In a medium bowl, combine the ground pork with the bell pepper, garlic, ginger, chile sauce, fish sauce, sesame oil and 1 tablespoon of the grapeseed oil.
In a large skillet or wok, heat the remaining 1 teaspoon of grapeseed oil until shimmering. Add the pork mixture and stir-fry over high heat, breaking it up, until it is cooked through and starting to brown, about 8 minutes. Stir in the water chestnuts, scallions, oyster sauce and cilantro and remove from the heat.
Spoon the pork into bowls. Stack the lettuce leaves on plates. To eat, spoon the pork onto the lettuce leaves, roll up and eat.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=91127
We'll be making this one again. Thanks Curious1.
Michael
*******************************
This was really good. I didn't have any water chestnuts so I substituted sliced radishes. To go with it, I made my favorite fried rice. The pork is from Food and wine (link) and the rice is from the China book in the Time-Life Foods of the World series.
Spicy Ginger Pork in Lettuce Leaves
3/4 pound ground pork
1 red bell pepper, finely diced
1 garlic clove, minced
1 tablespoon minced peeled ginger
1 tablespoon Thai sweet chile sauce
1 tablespoon Asian fish sauce
1 teaspoon Asian sesame oil
1 tablespoon plus 1 teaspoon grapeseed oil
One 8-ounce can whole water chestnuts, drained and diced
2 scallions, thinly sliced
2 tablespoons oyster sauce
2 tablespoons chopped cilantro
24 Boston lettuce leaves
In a medium bowl, combine the ground pork with the bell pepper, garlic, ginger, chile sauce, fish sauce, sesame oil and 1 tablespoon of the grapeseed oil.
In a large skillet or wok, heat the remaining 1 teaspoon of grapeseed oil until shimmering. Add the pork mixture and stir-fry over high heat, breaking it up, until it is cooked through and starting to brown, about 8 minutes. Stir in the water chestnuts, scallions, oyster sauce and cilantro and remove from the heat.
Spoon the pork into bowls. Stack the lettuce leaves on plates. To eat, spoon the pork onto the lettuce leaves, roll up and eat.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=91127