Lettuce Packages

tgobbi's Note:

Here's a variation on the lettuce wraps that are so popular at the P.F. Chang restaurant chain. It calls for pork instead of chicken but there's no reason you can't make it either way. It's good as an appetizer or an entree. Note: I recommend stir frying the pork in batches. Cook half of it and remove. Cook the rest, then combine.

• Total Time: 26 mins
• Prep Time: 20 mins
• Cook Time: 6 mins

Ingredients:

Servings: 2

• 4 tablespoons vegetable oil, for stir frying (as needed)
• 1 tablespoon minced garlic
• 1/2 teaspoon salt
• 1 lb lean pork, coarsely chopped (loin or butt)
• 1 tablespoon dry sherry
• 1/2 lb fresh green beans, cut in 1/4-inch pieces
• 1/2 teaspoon salt
• 1/4 cup water (or unsalted chicken stock)
• 1/2 cup diced bamboo shoot
• 1/2 cup diced water chestnut (*see note at end of directions)
• 3/4 cup chopped peanuts
• 2 tablespoons chinese oyster sauce
• 1 teaspoon sugar (more or less to taste)
• 1/2 teaspoon sesame oil
• hoisin sauce
• lettuce leaf

Directions:

1. Heat about 2 Tbsp of the oil in a wok or large skillet; stir in the garlic and 1/2 tsp salt. Quickly add the pork and stir fry until it's just cooked. Stir in the dry sherry and remove contents of the wok to a bowl.
2. Heat another 2 Tbsp oil; add the beans and 1/2 tsp salt and stir fry about a minute. Add the water, cover and let cook for 30 seconds. Add the bamboo shoots, water chestnuts, oyster sauce, sugar and cooked pork. Stir fry long enough to blend all ingredients - about a minute and a half. Stir in the sesame oil and serve immediately. (Do not make ahead of time planning to reheat because you'll lose the crispness and crunch).
3. To serve: each diner fills a lettuce leaf with the pork mixture and spoons on some hoisin sauce to taste.
4. *fresh jicama is a great substitute for canned water chestnuts.