This recipe is liked by 0 person(s). |
Lean Pork Lettuce Wraps
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
1/2 c | uncooked whole grain rice |
1 tablespoon | minced fresh ginger |
6 cloves | garlic, minced |
8 ounces | lean ground pork |
chicken, alternative | |
1 head | Boston bib lettuce, washed and separated |
1 small | red bell pepper, diced |
1 small | cucumber, diced with seeds removed |
2 | carrots, peeled and diced |
4 ounces | button mushrooms, sliced |
1 | jalapeño pepper, seeds removed and minced |
1 | lime |
1 tablespoon | soy sauce |
1 teaspoon | brown sugar |
Cook rice according to the package instructions, omitting any fat. Mince the ginger and garlic and combine with the pork. Mix gently with your fingertips just enough to distribute the garlic and the ginger throughout the port. Set aside.
Halve the lettuce and separate the leaves. Rinse well and set aside to dry. Dice the bell pepper and mince about half of the jalapeño (remove the seeds to reduce heat). Cut the cucumber in half and scrape out the seeds with a spoon, diced the remaining cucumber. Slice the mushrooms and peel and dice the carrots. Cut the lime in half and juice.
Heat a large skillet over medium high heat. Add pork mixture to the pan and brown, crumbling with a spoon as it cooks. When brown, about 5 to 7 minutes, transfer the pork and its juices to a large clean mixing bowl, and return the pan to the stove over medium low heat.
Saute peppers, carrots, and mushrooms in the hot pan. Add cucumber and sauté for a minute or less, just enough to warm through. Add to the bowl with pork and mixed together.
Separate the two servings of pork mixture, lettuce, and rice onto two plates, assemble wraps.
Nutrition
507 calories 2 servings
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe