oriental style ground pork
Look for firm, fleshy mushrooms with no discoloration or bruises. To store, keep refrigerated, unwashed, in a paper bag, ventilated package or plastic bag punched with holes, for up to 5 days. If damp, wrap mushrooms in paper towels before storing. Use as soon as possible for best flavor
prep time
20 Min
cook time
10 Min
method
Stir-Fry
yield
4 servings
Ingredients
- 1 Package (8 oz) Shredded carrots
- 1 Tbs Sugar
- 1 tsp Distilled white vinegar (or rice vinegar)
- 2 Green onions with tops
- 8 Large mushrooms
- 1/4 C Chicken broth
- 1 Tbs Low sodium soy sauce
- 1 tsp Cornstarch
- 1/2 tsp Chili powder
- 1 Tbs Vegetable oil
- 1 lb Ground pork
- Boston lettuce leaves
How To Make oriental style ground pork
-
Step 1Combine carrots, sugar and vinegar in a medium bowl; set aside.Slice onions diagonally into 1 inch pieces. Rinse mushrooms and pat dry with a paper towel. Slice mushrooms. Combine broth, soy sauce, cornstarch, and chili powder in a small bowl; stir until smooth; set aside.Heat the wok over medium high heat until hot. Drizzle oil into the wok and heat 30 seconds. Add pork and stir fry until well browned. Add mushrooms and stir fry until tender. Stir cornstarch mixture until smooth and add to pork. Cook until sauce boils and thickens. Stir in onions and stir fry 1 minute.Line a serving late with lettuce leaves. Arrange carrot mixture in layer over leaves Top with pork mixture (traditionally, the lettuce leaves are eaten as a wrapper to hold the ground meat mixture.) - Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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