Oriental-Style Ground Pork
the Editors of Publications International, Ltd.
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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