Quick Asian Lettuce Wraps

After many attempts and searching for recipes, I have ended up with this one. Easy to do and great as a summer meal outside. Try different versions by alternating optional ingredients, such as peanuts, peppers, shrimp, steamed rice noodles, diced teriyaki chicken, scrambled egg, or bean sprouts. The possibilities are endless!

• Preparation Time: 15 mins
• Cooking Time: 32 mins
• Total Time: 47 mins
• Calories: 836 Calories

Ingredients

• 1 tablespoon vegetable oil
• 4 cups water
• 1 pound ground pork
• 2 carrots, shredded
• 2 tablespoons soy sauce
• ½ teaspoon minced garlic
• 1 bunch green onions, thinly sliced
• 1 teaspoon sesame oil
• 3 tablespoons hoisin sauce
• 2 cups uncooked white rice
• 1 (14 ounce) package firm tofu, drained and cubed
• ¼ teaspoon hot chile paste
• 1 head iceberg lettuce leaves, separated

Recipe Instructions

Step 1

In a saucepan combine the water and rice. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 20 minutes, until water is absorbed. Set aside and keep warm.

Step 2

Heat oil in a wok over medium-high heat. Cook the pork, green onions, and garlic for 5 to 7 minutes, or until lightly brown. Add the tofu, carrot, Hoisin, and soy sauce, stirring frequently until heated through. Remove from heat, and stir in the sesame oil and chile paste.

Step 3

To serve: spoon a small amount of rice into each lettuce leaf, top with the stir-fry mixture, and drizzle with additional soy sauce or hoisin, if desired. Wrap the lettuce leaf to enclose the filling.