A simple but delicious dish for cheesy potatoes. Fantastic for parties or the holidays when there isn’t much oven room! If you have a bigger slow cooker, you can simply double it.
| Prep Time: | 35 mins |
| Cook Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ½ cup water
- ¼ cup white sugar
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons ketchup
- 1 tablespoon lemon juice
- ⅛ teaspoon sesame oil
- 1 tablespoon dry mustard
- 2 teaspoons water, divided
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- ½ teaspoon rice vinegar
- 3 tablespoons peanut oil, divided
- 1 pound ground pork
- 1 cup minced water chestnuts
- 8 ounces chopped fresh mushrooms
- 3 tablespoons chopped green onion
- 1 teaspoon minced garlic
- 1 head iceberg lettuce
- 1 teaspoon red chile paste, or more to taste
Instructions
- Combine 1/2 cup water and white sugar together in a small microwave-safe bowl. Warm in the microwave to dissolve sugar, about 30 seconds. Add 2 tablespoons soy sauce, 2 tablespoons rice vinegar, ketchup, lemon juice, and sesame oil; mix until dipping sauce is well-blended. Cover with plastic wrap and chill, about 30 minutes.
- Combine dry mustard with a few drops of water. Mix in remaining water until mixture is the consistency of hot mustard.
- Whisk 2 tablespoons soy sauce, brown sugar, and ½ teaspoon rice vinegar in a small bowl to make stir-fry sauce.
- Heat 2 tablespoons peanut oil in a wok or large skillet over high heat. Add pork; cook and stir until browned, about 5 minutes. Add remaining 1 tablespoon oil, water chestnuts, mushrooms, green onions, and garlic; saute until flavors combine, about 2 minutes. Pour in stir-fry sauce; stir to coat pork mixture evenly, 3 to 4 minutes.
- Cut out lettuce stem and wash thoroughly. Discard outer leaf. Carefully peel off whole leaves and slice in half lengthwise. Arrange on a plate lined with paper towels.
- Scoop dipping sauce into small bowls or ramekins. Mix in hot mustard and red chile paste to desired level of spiciness. Spoon pork filling into lettuce halves and roll up; top or dip wraps with dipping sauce.
Nutrition Facts
| Calories | 320 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 2 g |
| Protein | 17 g |
| Saturated Fat | 5 g |
| Sodium | 718 mg |
| Sugars | 17 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
This is really, REALLY good but a couple things with the recipe that need minor tweeks. First – i made this same recipe twice this week (it is that easy and good!) because the dipping sauce, while awesome!! Is just too much even if you douse your lettuce wraps! Since I didn’t want to waste it, made this recipe again today. I also added 1/2 TBLS red Chile paste to the sauce as well. The Chile paste gave the dipping sauce only the slightest touch of heat (vs serving directly on the wraps themselves as the recipe suggests). Second, skipped the mustard/step 2. I don’t know how dry mustard and water make “hot” mustard so skipped. And I don’t think it was missed. Third; in both cases made 1.5 the amount for the stir fry sauce (3,3,1). Fourth, I think you can add any mix of vegetables as long as they are minced or shaved. But both times, I made sure I had the minced water chestnuts (a must for texture!), onions (green and vidilia), mushrooms and garlic. On the second batch, I finely chopped 1/2 red bell pepper too. Finally; in my opinion, you can use iceberg, Romain or Butter lettuce. All work! The first two hold the dipping sauce better, the latter (butter lettuce) just is so velvety soft, pliable and delicious! Thank you Amy! Yes! This recipe is husband approved delicious!!
Very disappointing. Made as directed. Sauce was far too sweet. Filling was bland.
Wish I would have taken a picture before we devoured everything. Make a double batch if you want left overs. We used butter lettuce for the wraps.
This is the 3rd lettuce wrap recipe I have tried on allrecipes and by far this turned out to be the BEST! The sauce really really makes this so delicious that my husband couldn’t stop talking about it! I’m not a mushroom person so I did leave out the mushrooms but followed the recipe exactly with that small exception. Honestly I can’t wait to make this again! Thank you!