Pork And Mushroom Lettuce Wraps

Let's Cook

1. Step 1.

   Heat in a large skillet over medium-high heat: 1 tablespoon vegetable oil

2. Step 2.

   When the oil shimmers, add: 1 ½ pounds ground pork

3. Step 3.

   Brown the pork thoroughly, then transfer to a plate and set aside. If there is no fat left in the skillet, add: (2 teaspoons vegetable oil)

4. Step 4.

   Add: 1 small onion, finely chopped; 4 ounces shiitake or oyster mushrooms, chopped; 4 garlic cloves, minced; 1-inch piece ginger, peeled and minced

5. Step 5.

   Sauté until the mushrooms have released their liquid, about 5 minutes, scraping any browned pork bits from the bottom as you go. Add: ½ cup Shaoxing rice wine or dry sherry

6. Step 6.

   Cook until the liquid has almost evaporated. Return the pork to the skillet along with: ¼ cup hoisin sauce; 2 tablespoons oyster sauce; 1 tablespoon rice vinegar; 1 tablespoon soy sauce; ½ teaspoon chili oil or 1 Thai chile, minced; ½ teaspoon toasted sesame oil

7. Step 7.

   Stir to combine. Remove from the heat and stir in: ¼ cup roasted unsalted peanuts, chopped; ¼ cup chopped cilantro

8. Step 8.

   Let the mixture cool for a few minutes. Meanwhile, rinse: 16 leaves romaine lettuce, butter lettuce, or savoy cabbage

9. Step 9.

   Shake the leaves dry and place about 2 tablespoons of the pork mixture in the center of each leaf. Serve with: Sriracha, sambal oelek, or chili garlic sauce; Lime wedges; Cilantro