LETTUCE WRAPS

MARINADE / SAUCE

2 Tbsp. dry sherry/mirin or sweet white wine
2 Tbsp. oyster sauce
1 Tbsp. soy sauce
1 tsp. each dark sesame oil AND corn starch

1 Tbsp. vegetable oil
1 cup fresh shiitake mushrooms, finely chopped
2 large garlic cloves, finely minced
1 Tbsp. ginger root, grated fresh
1 lb. FLETCHER’S Ground Pork
½ cup each water chestnuts AND bamboo shoots,
drained & finely chopped
6 green onions, thinly sliced
iceberg or romaine lettuce leaves

1. Combine sherry, soy & oyster sauces sesame oil, and corn starch.
2. Finely crumble ground pork. Marinade with 1/3 of the marinade mixture, and allow to sit for 15 minutes, while preparing other ingredients.
3. In a non-stick skillet, heat oil on medium heat, sauté mushrooms, garlic and ginger. Stir and cook until softens, 5 minutes.
4. Add ground pork to mushrooms, and cook on medium heat until there is no hint of pink, and internal temperature reaches 160° F, about 15 minutes.
5. Add water chestnuts, bamboo shoots, green onions, and remaining sauce. Heat for 1 minute until thoroughly heated. Remove from heat.
6. Using about 1/3 cup mixture, per lettuce leaf, fold in ends and sides, and roll up. Alternately, serve filling and leaves separately, and let diners wrap their own.

TIPS:

• Filling can be made ahead and refrigerated. Reheat in the microwave
• To save time, choose pre-sliced water chestnuts and bamboo shoots, and finely chop
• Freeze any leftovers for a stir fry, or tuck into bread stuffing