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Easiest Way to Prepare Any-night-of-the-week Thai lettuce wraps with ground pork

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Thai lettuce wraps with ground pork

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We hope you got benefit from reading it, now let's go back to thai lettuce wraps with ground pork recipe. To cook thai lettuce wraps with ground pork you need 20 ingredients and 9 steps. Here is how you do that.

The ingredients needed to cook Thai lettuce wraps with ground pork:

  1. Provide 1 lb of ground pork.
  2. Take 3 clove of garlic-minced.
  3. Take 1/2 medium of onion-diced.
  4. Provide 1 tbsp of lemongrass-minced.
  5. You need 1 tbsp of fresh ginger-minced.
  6. You need 1 tbsp of canola oil.
  7. Use 1 of salt.
  8. Take 1 of fresh ground black pepper.
  9. You need 2 tbsp of garlic chili sauce.
  10. Take 2 tbsp of fish sauce.
  11. Provide 1 tbsp of rice vinegar.
  12. Use 1 tbsp of sugar.
  13. Prepare 5 oz of water chestnuts-drained and diced.
  14. Get 5 oz of bamboo shoots-drained and diced.
  15. You need 1/2 of fresh jalepeno-minced.
  16. Use 1 tsp of sesame oil, or to taste.
  17. Provide 4 of green onion.
  18. Get 1/2 cup of cilantro-chopped.
  19. Get 1 of lime wedges.
  20. Provide 8 of lettuce leaves, butter lettuce or romaine.

Steps to make Thai lettuce wraps with ground pork:

  1. Heat canola oil in pan..
  2. Sauté garlic, onion, lemongrass, and ginger on med heat about 5 mins..
  3. Add ground pork, or ground meat of your choice. Mix well..
  4. While meat is simmering, make sauce. Add garlic chili sauce, fish sauce, rice vinegar, sugar, and ground black pepper..
  5. Add sauce to meat and stir..
  6. Add water chestnuts, bamboo shoots, and jalepeno. Salt and pepper to taste..
  7. Stir well and cooked until meat is done, breaking up meat as you go..
  8. Take off heat and add sesame oil, green onion, and cilantro. Stir well..
  9. Add mix to lettuce wraps and serve with fresh lime..

Thai is one of the most popular Asian foods in Sydney. Heat a large skillet over medium-high heat. Drain and discard grease; transfer beef to a bowl. For the chicken and marinade: Mix the hoisin sauce, soy sauce, grated ginger, Sriracha, rice wine vinegar and grated garlic in a large bowl or resealable plastic bag. In a small skillet over medium heat, cook pork until no longer pink; drain.

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