Servings: 5 servings (10 lettuce wraps) 1x
Ingredients
For the Sauce:
- ⅓ cup coconut aminos
- 2 tablespoons tomato paste
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 2 cloves garlic, minced (may sub 1 teaspoon garlic powder)
- 1 teaspoon grated ginger (may sub ½ teaspoon ground ginger)
- ¼ teaspoon black pepper
For the Pork:
- 1 lb. ground pork
- 2 cups diced mushrooms
- 1/2 medium onion, diced
- 1 8-ounce can water chestnuts, diced
For serving and topping:
- Lettuce leaves (butter lettuce, bib or green lettuce)
- Shredded cabbage and carrot mix
- Green onion, sliced
- Cilantro, chopped
- Roasted cashews, chopped
- Sesame seeds
- Crushed red pepper
- Lime wedge
Instructions
- In a small mason jar or bowl, combine the sauce ingredients. Whisk well with fork and set aside.
- In a large pan over medium-high heat, add the ground pork, diced mushrooms, diced onion and a little salt and pepper. Cook for about 4-5 minutes stirring occasionally. Add water chestnuts and continue to cook until pork is cooked through.
- Turn the heat down to medium-low and add the sauce to the pan plus 2 tablespoons additional water (add the water to the empty mason jar that contained the sauce, then shake up and pour in).
- Bring to a low simmer and continue to cook for 5-7 minutes or until sauce is mostly absorbed. Stir occasionally.
- Serve pork in lettuce leaves with desired toppings.
Nutrition Information
- Serving Size: 1/5 of recipe - 2 lettuce wraps (without toppings)
- Calories: 285
- Fat: 16 g
- Sodium: 500 mg
- Carbohydrate: 13 g
- (Fiber: 2 g
- Sugar: 5 g)
- Protein: 18 g