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Thai lettuce wraps with ground pork
Thai lettuce wraps with ground pork

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The ingredients needed to make Thai lettuce wraps with ground pork:
  1. Get ground pork
  2. Use garlic-minced
  3. Get onion-diced
  4. Provide lemongrass-minced
  5. Provide fresh ginger-minced
  6. Take canola oil
  7. Get salt
  8. Provide fresh ground black pepper
  9. Get garlic chili sauce
  10. You need fish sauce
  11. Provide rice vinegar
  12. Prepare sugar
  13. Use water chestnuts-drained and diced
  14. Take bamboo shoots-drained and diced
  15. Use fresh jalepeno-minced
  16. Use sesame oil, or to taste
  17. Provide green onion
  18. Use cilantro-chopped
  19. Get lime wedges
  20. Take lettuce leaves, butter lettuce or romaine
Steps to make Thai lettuce wraps with ground pork:
  1. Heat canola oil in pan.
  2. Sauté garlic, onion, lemongrass, and ginger on med heat about 5 mins.
  3. Add ground pork, or ground meat of your choice. Mix well.
  4. While meat is simmering, make sauce. Add garlic chili sauce, fish sauce, rice vinegar, sugar, and ground black pepper.
  5. Add sauce to meat and stir.
  6. Add water chestnuts, bamboo shoots, and jalepeno. Salt and pepper to taste.
  7. Stir well and cooked until meat is done, breaking up meat as you go.
  8. Take off heat and add sesame oil, green onion, and cilantro. Stir well.
  9. Add mix to lettuce wraps and serve with fresh lime.

S. has made a lot of positive changes in recent years where the cows are responsibly. Inspired by my recent travels to Thailand, here is a recipe for the classic dish, larb, a sort of ground meat salad. I had versions made with pork Often, I serve in lettuce as a makeshift lettuce wrap (again not traditional), but feel free to make it more spicy, sour, sweet, or funky to fit your tastes. At Thai restaurants, Tom Mylan usually requests a double order of larb (or laab), an addictive appetizer of ground meat spiked with chiles, lime juice and fish sauce and served with lettuce leaves for wrapping. Start with lean ground pork, season it to perfection with ginger and Sriracha, and then spoon the mixture into crisp lettuce cups.

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