Pork Lettuce Wraps

Ingredients:

• 1 lb ground pork
• 3-4 Scallions/ green onions (chopped greens and whites)
• 2 portabella mushrooms (diced)
• 1 head of butter lettuce
• Salt
• Pepper
• 1 tablespoon vegetable oil
• PB fit powder (or peanut butter)
• Soy sauce
• Sesame oil
• Rice vinegar
• Peanuts (diced)
• Sesame seeds
• Chili oil
• Granulated sugar

Pork

In a large skillet, add the pork to the pan, season with pepper (I chose to forgo adding salt at this step, we are adding soy sauce to this recipe in more than 1 way, trust me you’ll get the salt you need later) and cook the pork through. While the pork is cooking in a separate smaller pan heat 1 table spoon (or less) of vegetable oil over high heat. Add the diced mushrooms and a small pinch of salt. Cook for ~2 minutes on high heat, set aside in a small bowl or ramekin. To the same pan used for mushrooms, add the diced scallion (both green and white) to the pan and cook until softened, put in the same ramekin as the mushrooms.

Once the pork is done, add the mushroom and scallions. Add a small drizzle of sesame oil, and 2 tablespoons of soy sauce, mix until meat is covered. Add more soy sauce to taste.

Peanut Sauce

In same ramekin used previously (now emptied) add 1/2 tablespoon of PBfit powder, 1 tablespoon of soy sauce, 1-2 teaspoon(s) of rice vinegar, 3 pinches of sugar, and a couple drops of chili oil to taste. Mix until incorporated! (add more PB or soy sauce as desired).

Assembly & eat!

Gently pull apart the butter lettuce leaves and wash/dry the leaves to remove any dirt.

Add a spoonful of pork, drizzle with the peanut sauce, sprinkle on peanuts and sesame seeds. Enjoy!

Note: This might be in the appetizer/start section of the recipe blog, but it crushes as an entrée too! Usually we get ~12+ lettuce wraps from this recipe when making it for dinner which is easily 1 dinner and leftovers for 2 people. If using this as a starter you can get even more wraps and I’d recommend using the smaller leaves within the head of lettuce.