Oriental-Style Ground Pork

Yield

Makes 4 servings

Ingredients

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

Preparation

Combine carrots, sugar and vinegar in medium bowl; set aside.
Slice green onions diagonally into 1-inch pieces.
Combine cornstarch and chili powder in small bowl. Stir broth and soy sauce into cornstarch mixture until smooth. Set aside.
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.
Stir broth mixture until smooth and add to wok. Cook until sauce boils and thickens. Add green onions; stir-fry 1 minute.
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.)

Tip

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.

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