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asian inspired ground pork salad wraps

Serves: 4 Prep Time: 10 minutes

Ingredients

  • ¼ Cup Bertolli Delicato Extra Light Tasting Olive oil
  • 1 lb. Ground Pork
  • 1 Cup Shitake mushrooms, thinly sliced
  • 3 tbsp Chili Garlic sauce
  • 2 tbsp Hoisin sauce
  • 1 tsp Cornstarch
  • 2 tsp Ginger, minced
  • 2 Carrots, grated or julienne
  • 1 Celery rib, small dice
  • 1 Red peppers
  • 2 Green onions, thinly sliced
  • ½ tsp Salt & Pepper
  • 12 Boston Lettuce leaves

Preparation

  1. Combine hoisin sauce, cornstarch and 1/2 cup water; set aside. In a large skillet, brown pork over medium-high heat using Bertolli Delicato Extra Light Tasting Olive oil, breaking up with spatula, until no longer pink, about 6 minutes. Remove from pan. Drain fat and wipe skillet clean.
  2. Add 2 tbsp of the olive oil to skillet; sauté ginger and chili garlic sauce until fragrant, about 1 minute. Add red pepper, mushrooms, celery, salt and pepper; sauté until red pepper, carrot and celery are tender-crisp, about 3 minutes.
  3. Return pork to pan, stirring to combine. Stir in hoisin mixture; cook, stirring, until thickened and glossy, about 1 minute. Toss with green onions. Spoon 1-2 tbsp of pork mixture into lettuce leaf cups.

  • ¼ Cup Bertolli Delicato Extra Light Tasting Olive oil
  • 1 lb. Ground Pork
  • 1 Cup Shitake mushrooms, thinly sliced
  • 3 tbsp Chili Garlic sauce
  • 2 tbsp Hoisin sauce
  • 1 tsp Cornstarch
  • 2 tsp Ginger, minced
  • 2 Carrots, grated or julienne
  • 1 Celery rib, small dice
  • 1 Red peppers
  • 2 Green onions, thinly sliced
  • ½ tsp Salt & Pepper
  • 12 Boston Lettuce leaves
  1. Combine hoisin sauce, cornstarch and 1/2 cup water; set aside. In a large skillet, brown pork over medium-high heat using Bertolli Delicato Extra Light Tasting Olive oil, breaking up with spatula, until no longer pink, about 6 minutes. Remove from pan. Drain fat and wipe skillet clean.
  2. Add 2 tbsp of the olive oil to skillet; sauté ginger and chili garlic sauce until fragrant, about 1 minute. Add red pepper, mushrooms, celery, salt and pepper; sauté until red pepper, carrot and celery are tender-crisp, about 3 minutes.
  3. Return pork to pan, stirring to combine. Stir in hoisin mixture; cook, stirring, until thickened and glossy, about 1 minute. Toss with green onions. Spoon 1-2 tbsp of pork mixture into lettuce leaf cups.