Ground Pork Water Chestnuts And Crispy Noodle Lettuce Cups Recipes

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EASY ASIAN GROUND PORK LETTUCE WRAPS



Easy Asian Ground Pork Lettuce Wraps image

This ground pork lettuce wraps recipe is a total crowd pleaser! Tender browned ground pork mixed with crunchy veggies and a tangy sweet and sour sauce, all wrapped up in a cool and crisp bibb lettuce leaf, makes for a surprisingly satisfying meal in under 20 minutes.

Provided by Tara Kuczykowski

Categories     Main Dishes

Time 20m

Number Of Ingredients 15

1 tablespoon olive oil
1-lg. ground pork
1 medium onion, diced
2 cups colorful coleslaw mix
1 (8-oz.) can whole water chestnuts, drained and diced
salt and pepper, to taste
1 /4 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoon rice vinegar
1 tablespoon freshly grated ginger
2 cloves garlic, minced
2 heads Boston bibb lettuce
sliced green onions (optional)
toasted black sesame seeds (optional)
lime wedges (optional)

Steps:

  • Add 1 tablespoon of olive to a large skillet set over medium-high heat. Add the ground pork, season it with a little salt and pepper, and brown it, breaking it up as it's cooking. Continue cooking it until there's no pink remaining, about 5-6 minutes.
  • Add in the diced onions and stir in the sauce ingredients: garlic, fresh grated ginger, hoisin sauce, soy sauce, and rice vinegar. Continue cooking until the onions become translucent, about 1-2 minutes.
  • Turn off the heat, and then stir in the coleslaw mix and chopped water chestnuts. Season with additional salt and pepper to taste.
  • To serve: spoon approximately 1/4 cup of the ground pork mixture into the lettuce leaf of your choice. Add toppings as desired. Roll or fold like a taco and enjoy!

Nutrition Facts : Calories 232 calories, Carbohydrate 9.7 grams carbohydrates, Cholesterol 53.5 milligrams cholesterol, Fat 13.8 grams fat, Fiber 2.3 grams fiber, Protein 16.7 grams protein, SaturatedFat 4.7 grams saturated fat, ServingSize 3 pork lettuce wraps, Sodium 410.1 milligrams sodium, Sugar 5.0 grams sugar

TANGY PORK NOODLE SALAD WITH LIME AND LOTS OF HERBS



Tangy Pork Noodle Salad With Lime and Lots of Herbs image

This light, bright salad, full of lettuce, leafy herbs and silky rice noodles, is seasoned with just enough ground pork to add richness without weighing it down. The fish sauce and citrus juices make it intense and tangy, while the honey softens its gingery bite. This salad is best served when freshly made and still very crisp, but won't suffer much from sitting out for an hour or two.

Provided by Melissa Clark

Categories     weekday, noodles, main course

Time 40m

Yield 4 servings

Number Of Ingredients 22

1 teaspoon finely grated lime zest
2 1/2 tablespoons fresh lime juice, plus more to taste
2 tablespoons fresh orange juice
2 tablespoons fish sauce, plus more as needed
1 tablespoon honey
Fine sea salt
4 tablespoons grapeseed or safflower oil
1/2 cup thinly sliced shallot (1 large)
6 ounces pad Thai or other flat rice noodles
2 garlic cloves, finely grated or mashed to a paste
1 (2-inch) piece ginger, peeled and grated (about 2 teaspoons)
1 Thai or serrano chile, thinly sliced and seeded if you like
1 pound ground pork (or turkey)
1 cup thinly sliced cucumbers
2 scallions, white and green parts, sliced
1 1/4 cups cherry tomatoes, halved
1 cup mung or other bean sprouts (or 1 cup lettuce)
1 packed cup mint leaves
1 packed cup cilantro or basil sprigs, or a combination
2 cups shredded romaine or other crisp lettuce
Red-pepper flakes, for serving
Lime wedges, for serving

Steps:

  • In a small bowl, whisk together lime zest and juice, orange juice, 2 tablespoons fish sauce, honey and a small pinch of salt. Pour half of the mixture into a large bowl and whisk in 3 tablespoons grapeseed oil and the shallots. Set both mixtures aside.
  • Cook noodles in salted water and according to package directions. Rinse under running water to remove any excess starch, then drain well and add to bowl with shallots, tossing well. Set aside while preparing remaining ingredients.
  • Heat remaining 1 tablespoon grapeseed oil in a large skillet over medium-high heat. Add garlic, ginger and chile, and cook until lightly golden and aromatic, about 1 minute. Add pork and stir, breaking up pieces with a wooden spoon. Cook without stirring too often, until browned, about 8 minutes. Pour in lime juice mixture from the small bowl. Simmer gently until most of the liquid is evaporated, stirring to coat pork in the glaze, another 1 minute. Remove from heat and set aside to cool slightly.
  • Add pork, cucumbers, scallions, cherry tomatoes, bean sprouts and herbs to the noodles and toss well to combine. Taste and add more fish sauce, lime juice or both. Just before serving, toss in lettuce, and serve sprinkled with red-pepper flakes with lime wedges on the side.

GROUND PORK, WATER CHESTNUTS AND CRISPY NOODLE LETTUCE CUPS



Ground Pork, Water Chestnuts and Crispy Noodle Lettuce Cups image

Lettuce cups with savory, sweet pork and crunchy noodles are a favorite in Chinese-American restaurants. They are also incredibly easy to cook at home! The new-to-some ingredient here is mushroom soy sauce. Most soy sauces are one-note salty and need supporting characters, like sugar, to balance them. They can also lack deep savoriness. Mushroom soy sauce is a smooth, rich and caramel-like sauce that really gives body and balance to a dish. Here, I like to make platters of the filling and lettuce separately for parties or just serve them individually prepared for a fancy starter or meal.

Provided by Jet Tila

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 15

3 to 5 dried shiitake mushrooms
2 cups hot water
2 ounces dried rice vermicelli noodles
2 tablespoons canola oil, plus more for frying
2 cloves garlic, minced
1 teaspoon minced fresh ginger
1 pound coarsely ground pork
1/2 onion, finely diced
1 (8-ounce) can whole water chestnuts, drained and diced
1/4 cup mushroom soy sauce
1/4 cup oyster sauce
2 tablespoons rice wine, such as Shaoxing wine
Pinch of freshly ground black pepper
1 head butter or iceberg lettuce
2 scallions, thinly sliced

Steps:

  • Prepare the mushrooms: Soak the mushrooms in the hot water in a small heatproof bowl until reconstituted, about 20 minutes. Chop into small dice and reserve.
  • Prepare the crispy noodles: Heat 3 to 4 inches of canola oil in a medium saucepan or high-sided skillet until 365 degrees F.
  • Break up the vermicelli into 2 batches. Fry each batch, carefully flipping once about halfway through, until puffed, about 2 minutes; drain on paper towels. Reserve for garnish.
  • Heat a 9- to 11-inch skillet over high heat for about a minute. Swirl in the 2 tablespoons oil to coat the bottom. Add the garlic and ginger and cook, stirring, until browned, 20 to 30 seconds. Add the ground pork, press flat with a spatula and cook, undisturbed, until the bottom starts to brown. Break apart and press down to repeat the process until the pork is 60% browned.
  • Stir in the onions, water chestnuts and mushrooms and cook, stirring, until the pork is about 90% cooked through and the pork mixture smells amazing, 1 to 2 minutes.
  • Stir in the mushroom soy sauce, oyster sauce, rice wine and pepper and cook, continuing to work it all together, until thoroughly combined, about 1 minute. Remove from the heat while you prepare the lettuce.
  • Cut the core out of the head of lettuce and discard, then cut the head in half through the core. Discard a few outer leaves until you pull out about a dozen nice leaves. Place those leaves on a large platter. Fill each lettuce cup with about 1/2 cup of the pork mixture then garnish with the scallions and about 1/4 cup of the crispy noodles on top.

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