Express
Chinese Pork Lettuce Wraps with Sesame Dipping Sauce
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Wheat, Sesame, Soy
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Justin Paruszkiewicz
Create a favorite restaurant treat right at home with these savory and sweet Chinese lettuce wraps. Start with lean ground pork, season it to perfection with ginger and Sriracha, and then spoon the mixture into crisp lettuce cups. When paired with a savory Asian sesame dipping sauce, the result is a healthy mélange of tastes and textures that's fun to eat.
In Your Box (serves 2)
- 1 Head of Butter Lettuce
- 12 oz. Ground Pork
- 4 oz. Slaw Mix
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2 oz. Hoisin Sauce
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1½ fl. oz. Asian Sesame Dressing
- 1½ oz. Water Chestnuts
- 2 Green Onions
- 3 tsp. Sriracha
- ¼ oz. Cilantro
- 1 tsp. Minced Ginger
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories620
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Carbohydrates33g
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Net Carbs29g
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Fat41g
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Protein34g
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Sodium1440mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using 24 oz. ground pork, follow same instructions, working in batches if necessary, cooking until pork reaches a minimum internal temperature of 160 degrees.
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If using ground turkey, follow same instructions as pork in Step 2, breaking up meat until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes.
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If using ground beef, follow same instructions as pork in Step 2, breaking up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 5-7 minutes.
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1 Prepare the Ingredients
Drain and coarsely chop water chestnuts.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Separate leaves of lettuce for cups. Slight browning on the outer leaves is normal and edible, but you may trim outer leaves if desired.Stem cilantro, reserving whole leaves. -
2 Cook the Ground Pork
Place a medium non-stick pan with 2 tsp. olive oil over medium-high heat.
Add ground pork to hot pan and stir occasionally, breaking up meat, until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 7-9 minutes. -
3 Cook the Filling
Add hoisin sauce, water chestnuts, Sriracha (to taste), white portions of green onions (reserve remaining for sauce), and ginger to pan.
Stir occasionally until slightly thickened, 3-4 minutes.Remove from burner and season with a pinch of salt. -
4 Build Wraps and Finish Dish
Place a lettuce cup on a clean work surface (or layer two leaves for extra crunch). Fill with a few spoonfuls of ground pork mixture. Top with slaw mix. Repeat for each lettuce cup.
Combine dressing and green portions of green onions in a mixing bowl.Plate dish as pictured on front of card, garnishing with cilantro leaves and serving dressing on the side for dipping. Bon appetit!
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