Recipe by dawn2701
From "Food and Wine" magazine, September 2006 ed. I decreased the amount of oil used. This does require quite an inventory of ingredients, but it is worth it!
Top Review by Chilicat
This was a really tasty dish, and very quick and easy to make. It was also very pretty, with the green and red flecks giving it a confetti-like appearance. DH doesn't like water chestnuts so I substituted finely diced jicama, which worked out great. Although the meat mixture was flavorful on its own, it can be a little on the dry side since there really isn't any sauce once it's cooked. I highly recommend serving it with some additional sweet chili sauce on the side. I made my own using Recipe #457035 and it really made the dish shine. I'll be making this one again for sure!
- 3⁄4 lb ground pork
- 1 red bell pepper, finely diced
- 1 garlic clove, minced (or 1 tsp. minced garlic)
- 1 tablespoon crushed ginger (from a jar)
- 1 tablespoon thai sweet chili sauce
- 1 tablespoon fish sauce
- 1 tablespoon sesame oil
- 1 (8 ounce) can water chestnuts (drained and diced)
- 2 scallions (thinly sliced)
- 2 tablespoons cilantro, chopped
- 1 head boston lettuce (leaves separated and rinsed)
Directions See How It's Made
- 1. Combine first 7 ingredients.
- 2. Stir-fry mixture over high heat, breaking up pork, and cooking through until brown (about 8 minutes).
- 3. Stir in remaining ingredients and remove from heat.
- 4. Serve family style with pork mixture in a bowl and lettuce leaves stacked on a plate.