Forget the takeout. This Asian Pork Lettuce Wraps recipe is quick, easy, and delicious. You can have this on the table in under 30 minutes.
It’s made of simple ingredients and these can easily be adjusted to include what you prefer and have on hand.
Find more meals in 30 minutes or less here.
Asian Pork Lettuce Wraps
Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4
Ingredients:
1 T. coconut oil (or canola or olive oil)
1 small onion, diced
2 garlic cloves, minced
2 medium carrots, finely diced
8 oz. mushrooms, chopped
1 lb. ground pork
1 8-oz. can water chestnuts, drained and chopped
3 T. low sodium soy sauce
2 T. oyster sauce
1 T. sesame oil
2 T. rice vinegar
8-10 lettuce leaves
2 scallions, sliced
1/4 c. roasted salted cashews, roughly chopped
lime wedges, for serving
salt and pepper to taste
Directions:
Heat oil in a large deep skillet over medium heat.
Add onion, garlic, carrots, mushrooms, and pork; lightly season with salt and pepper. Cook, stirring occasionally, until the vegetables soften and the pork begins to brown, approximately 4-5 minutes.
Add water chestnuts and continue cooking until the pork is cooked through, another 2-3 minutes.
Reduce heat to medium-low and add soy sauce, oyster sauce, sesame oil, and rice vinegar. Cook, stirring occasionally, until the sauce thickens, 6-7 minutes.
Spoon the pork mixture into lettuce wraps and top with sliced scallions and roasted cashews. Serve with a lime wedge and enjoy!
Asian Pork Lettuce Wraps
Ingredients
- 1 tbsp
coconut oil (or canola, or olive oil)
- 1 small onion diced
- 2 garlic cloves, minced
- 2
medium carrots, finely diced
- 8 oz
mushrooms, chopped
- 1 lb
ground pork
- 8 oz.
can water chestnuts, drained and chopped
- 3 tbsp
soy sauce
- 2 tbsp oyster sauce
- 1 tbsp
sesame oil
- 2 tbsp
rice vinegar
- 8-10 lettuce leaves
- 2
scallions, sliced
- 1/4 cup roasted salted cashews, roughly chopped
lime wedges, for serving
- salt and pepper to taste
Instructions
- Heat coconut oil in a large deep skillet over medium heat.
- Add onion, garlic, carrots, mushrooms, and pork; lightly season with salt and pepper. Cook, stirring occasionally, until the vegetables soften and the pork begins to brown, approximately 4-5 minutes.
- Add water chestnuts and continue cooking until the pork is cooked through, another 2-3 minutes.
- Reduce heat to medium-low and add soy sauce, oyster sauce, sesame oil, and rice vinegar. Cook, stirring occasionally, until the sauce thickens, 6-7 minutes.
- Spoon the pork mixture into lettuce wraps and top with sliced scallions and roasted cashews. Serve with a lime wedge and enjoy!