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Oriental Style Ground Pork

Russ Myers


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

★★★★★ 2 votes
4 servings
20 Min
10 Min


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


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.)

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Asian
Other Tags: Quick & Easy, Heirloom