Monthly Archives: May 2014

Pork Lettuce Wraps

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  • 1 tbsp olive or vegetable oil
  • 1 lb ground pork (80/20)
  • 4 chopped scallions
  • 1 tsp grated ginger
  • 1.5 tbsp garlic, minced
  • 3 tbsp hoisin sauce
  • 1 tbsp soy sauce
  • 1 tbsp sriracha
  • 2 tsp sesame oil
  • Butter lettuce, for serving
  1. Heat up the oil over medium high heat in a large skillet, then brown the pork for 3 minutes, stirring enough so it doesn’t burn. Add the water chestnuts and tofu.
  2. Mix up the scallions, ginger, garlic, hoisin, soy sauce, and sriracha. Add to the pan, and toss all the ingredients. Cook for a few more minutes until the pork is cooked through. Remove from the heat and add the sesame oil.
  3. At the table, fill each lettuce cup with rice and a big spoonful of the pork mixture.

Flank Steak

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1/2 cup soy sauce
1/2 cup cooking sherry
3 tablespoons honey
2 tablespoons sesame oil
2 heaping tablespoons minced ginger
3 to 5 cloves minced garlic
1/2 teaspoons red pepper flakes

1 flank steak

Combine all ingredients in a glass or ceramic dish. Remove flank steak from package and give it a quick rinse. Coat both sides of meat with marinade. Refrigerate for at least 3 to 4 hours.