This midweek recipe for lettuce cups is enjoyable, simple, and delicious. If preferred, swap the ground pork for ground turkey.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound lean ground pork
- 1 tablespoon minced ginger
- 2 cups CAMPBELL’S® 30% Less Sodium Ready To Use Thai Chicken Broth
- 2 green onions, sliced
- 1 large carrot, diced
- 1 red bell pepper, diced
- ¼ cup hoisin sauce
- 16 leaves Boston lettuce
Instructions
- In large non-stick skillet, cook pork with ginger until pork is no longer pink, 5 to 7 minutes. Pour in broth and cook until reduced by about half, about 10 minutes.
- Stir in green onions, carrot, red pepper, and hoisin and cook just until vegetables are tender-crisp, about 5 minutes more.
- Serve pork mixture in lettuce leaves.
- You can also use iceberg lettuce or romaine lettuce leaves.
- Garnish with cilantro leaves and chopped roasted peanuts if desired.
- Use remaining broth in the carton to cook 1 cup (250 mL) of long grain rice according to package instructions. Use in tacos if desired.
- Nutrition Facts (per serving):
- Calories
- 320
- Fat
- 18 g
- Sodium
- 670 mg
- Carbohydrate
- 15 g
- Dietary Fiber
- 2 g
- Protein
- 24 g
- Calcium
- 6 %DV