PORK AND MUSHROOM LETTUCE WRAPS
About 16 lettuce wraps
Heat in a large skillet over medium-high heat:
- 1 tablespoon vegetable oil
When the oil shimmers, add:
- 1 ½ pounds ground pork
Brown the pork thoroughly, then transfer to a plate and set aside. If there is no fat left in the skillet, add:
- (2 teaspoons vegetable oil)
Add:
- 1 small onion, finely chopped
- 4 ounces shiitake or oyster mushrooms, chopped
- 4 garlic cloves, minced
- 1-inch piece ginger, peeled and minced
Sauté until the mushrooms have released their liquid, about 5 minutes, scraping any browned pork bits from the bottom as you go. Add:
- ½ cup Shaoxing rice wine or dry sherry
Cook until the liquid has almost evaporated. Return the pork to the skillet along with:
- ¼ cup hoisin sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- ½ teaspoon chili oil or 1 Thai chile, minced
- ½ teaspoon toasted sesame oil
Stir to combine. Remove from the heat and stir in:
- ¼ cup roasted unsalted peanuts, chopped
- ¼ cup chopped cilantro
Let the mixture cool for a few minutes. Meanwhile, rinse:
- 16 leaves romaine lettuce, butter lettuce, or savoy cabbage
Shake the leaves dry and place about 2 tablespoons of the pork mixture in the center of each leaf. Serve with:
- Sriracha, sambal oelek, or chili garlic sauce
- Lime wedges
- Cilantro