Prep 15 mins
Cook 32 mins
This is the exact recipe that the local Pan-Asian restaurant serves. The chef is a friend of my DH. I can't go there without ordering these.
- 4 cups water
- 2 cups uncooked white rice
- 1 tablespoon vegetable oil
- 1 lb ground pork
- 1 bunch green onion, thinly sliced
- 1⁄2 teaspoon minced garlic
- 1 (14 ounce) package firm tofu, drained and cubed
- 2 carrots, shredded
- 3 tablespoons hoisin sauce
- 2 tablespoons soy sauce or 2 tablespoons tamari
- 1 teaspoon sesame oil
- 1⁄2 teaspoon sweet chili sauce
- 1 head iceberg lettuce, separated
- In a saucepan combine the water and rice. Bring to a boil, cover, and reduce heat to a simmer. Cook for 20 minutes, or until water is absorbed. Set aside and keep warm.
- Heat vegetable oil in a wok over medium-high heat. Cook the pork, green onions, and garlic for 5-7 minutes, or until lightly brown. Add the tofu, carrot, hoisin and soy sauce stirring frequently until heated through. Remove from heat and stir in the sesame oil and chili sauce.
- To serve: spoon a small amount of rice into each lettuce leaf, top with the stir-fry mixture and drizzle with additional soy sauce, hoisin, or chili sauce, if desired. Wrap the lettuce leaf to enclose the filling and enjoy.
- In place of tofu, diced chicken or shrimp may be used.
Fabulous recipe and just the right flavors. We practically inhale these lettuce wraps!