Spicy Ginger Pork in Lettuce Leaves
from Food and Wine
3/4 pound ground pork (we've used ground chicken, too, but pork is more flavorful)
1 red bell pepper, diced
1 garlic clove, minced (or more)
1 T ginger, minced (or more)
1 T Thai sweet chile sauce (or more)
1 T Asian fish sauce
1 t Asian sesame oil
1 T plus 1 t olive oil (the recipe calls for grapeseed oil)
1 8-ounce can whole water chestnuts, drained and diced
2 scallions, thinly sliced
2 T oyster sauce
2 T chopped cilantro (definitely more)1 head Boston lettuce
Combine the ground pork, bell pepper, garlic, ginger, chile sauce, fish sauce, sesame oil and 1 tablespoon of olive oil.
Heat the remaining teaspoon of olive oil until shimmering. Add the pork mixture and stir-fry over high heat, breaking it up, until it is cooked through and starting to brown, about 8 minutes. Remove from heat and add the water chestnuts, scallions, oyster sauce and cilantro.
Spoon the pork into bowls. Stack the lettuce leaves on plates. Spoon the pork onto the lettuce leaves, roll up and eat.
So good. Some day I will learn how to take pictures that do the food justice.