How to Make Amy's Lettuce Wraps - A Step-by-Step Guide

If you're looking for a delicious and healthy dish to add to your recipe repertoire, look no further than Amy's Lettuce Wraps. This flavorful and versatile recipe is perfect for a light lunch, a refreshing appetizer, or even a satisfying dinner option.

What makes these lettuce wraps so special is the combination of savory, umami flavors with a refreshing crunch from the lettuce. Not to mention, they are incredibly easy to make and can be customized to suit your taste preferences.

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Ingredients

  • ½ cup water
  • ¼ cup white sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons ketchup
  • 1 tablespoon lemon juice
  • ⅛ teaspoon sesame oil
  • 1 tablespoon dry mustard
  • 2 teaspoons water, divided
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • ½ teaspoon rice vinegar
  • 3 tablespoons peanut oil, divided
  • 1 pound ground pork
  • 1 cup minced water chestnuts
  • 8 ounces chopped fresh mushrooms
  • 3 tablespoons chopped green onion
  • 1 teaspoon minced garlic
  • 1 head iceberg lettuce
  • 1 teaspoon red chile paste, or more to taste

Information

  • Prep Time: 35 mins
  • Cook Time: 10 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 15 mins
  • Servings: 6
  • Yield: 6 servings

  • Combine 1/2 cup water and white sugar together in a small microwave-safe bowl. Warm in the microwave to dissolve sugar, about 30 seconds. Add 2 tablespoons soy sauce, 2 tablespoons rice vinegar, ketchup, lemon juice, and sesame oil; mix until dipping sauce is well-blended. Cover with plastic wrap and chill, about 30 minutes.
  • Combine dry mustard with a few drops of water. Mix in remaining water until mixture is the consistency of hot mustard.
  • Whisk 2 tablespoons soy sauce, brown sugar, and ½ teaspoon rice vinegar in a small bowl to make stir-fry sauce.
  • Heat 2 tablespoons peanut oil in a wok or large skillet over high heat. Add pork; cook and stir until browned, about 5 minutes. Add remaining 1 tablespoon oil, water chestnuts, mushrooms, green onions, and garlic; saute until flavors combine, about 2 minutes. Pour in stir-fry sauce; stir to coat pork mixture evenly, 3 to 4 minutes.
  • Cut out lettuce stem and wash thoroughly. Discard outer leaf. Carefully peel off whole leaves and slice in half lengthwise. Arrange on a plate lined with paper towels.
  • Scoop dipping sauce into small bowls or ramekins. Mix in hot mustard and red chile paste to desired level of spiciness. Spoon pork filling into lettuce halves and roll up; top or dip wraps with dipping sauce.
  • Nutrition

    320 cal.

    • Total Fat: 19g
    • Saturated Fat: 5g
    • Cholesterol: 49mg
    • Sodium: 718mg
    • Total Carbohydrate: 23g
    • Dietary Fiber: 2g
    • Total Sugars: 17g
    • Protein: 17g
    • Vitamin C: 7mg
    • Calcium: 44mg
    • Iron: 2mg
    • Potassium: 524mg