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Rose Recipe Archive
Pork Lettuce Wraps with Pickled Ginger Vinaigrette
Pork Lettuce Wraps
1 lb. Rose lean ground pork
1 cup julienned shiitake mushrooms
1 tablespoon minced ginger
1 tablespoon minced garlic
1/2 cup chopped water chestnuts
1 tsp. sambal oelek chili sauce
1/4 cup oyster sauce
3 tablespoons chopped fresh cilantro
Pickled Ginger Vinaigrette
1 cup mayonnaise
1/2 cup chopped pickled ginger
1/4 cup rice vinegar
3 tablespoons chopped cilantro
2 heads Bibb lettuce leaves separated, washed, dried
Heat large skillet over medium-high heat. Cook pork until browned. Stir in mushrooms, ginger, garlic, water chestnuts and chili sauce; cook about 5 minutes or until vegetables are tender. Remove from heat; stir in oyster sauce and 3 tablespoons cilantro.
To make the pickled ginger vinaigrette, mix all ingredients until well blended.
To serve, serve pork mixture in lettuce cups with pickled ginger vinaigrette on the side.
Yields 4 portions.
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Recipe by Chef Kenny J. Gilbert
