Oriental-Style Ground Pork Photo
Oriental-Style Ground Pork

YIELD Makes 4 servings


1 package (8 ounces) shredded carrots
1 tablespoon sugar
1 teaspoon distilled white vinegar or rice vinegar
2 green onions with tops
1 teaspoon cornstarch
1/2 teaspoon chili powder
1/4 cup chicken broth
1 tablespoon reduced-sodium soy sauce
1 tablespoon vegetable oil
1 pound ground pork
8 large mushrooms, sliced
Boston lettuce leaves


  1. Combine carrots, sugar and vinegar in medium bowl; set aside.
  2. Slice green onions diagonally into 1-inch pieces.
  3. Combine cornstarch and chili powder in small bowl. Stir broth and soy sauce into cornstarch mixture until smooth. Set aside.
  4. Heat wok over medium-high heat 1 minute or until hot. Drizzle oil into wok and heat 30 seconds. Add pork; stir-fry until well browned. Add mushrooms; stir-fry until tender.
  5. Stir broth mixture until smooth and add to wok. Cook until sauce boils and thickens. Add green onions; stir-fry 1 minute.
  6. Line serving plate with lettuce leaves. Arrange carrot mixture in layer over leaves. Top with pork mixture. (Traditionally, the lettuce leaves are eaten as a wrapper to hold the ground meat mixture.)
Look for firm, fleshy mushrooms with no discoloration or bruises. To store, keep refrigerated, unwashed, in a paper bag or ventilated package up to 5 days. If damp, wrap mushrooms in paper towels before storing. Use as soon as possible for best flavor.
This recipe appears in: Asian
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