Pork In Lettuce Leaves Recipe
Ingredients
| Boneless pork loin/Pork leg | 1 1⁄4 Pound | |
| Cornstarch | 1 Teaspoon | |
| Soy sauce | 1 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Vegetable oil | 2 Tablespoon | |
| Garlic | 2 Clove (10 gm) | |
| Celery stalks | 4 Medium, measuring about 2 cups | |
| Green onions | 4 , along with tops | |
| Canned mushroom | 4 Ounce, along with stems and pieces | |
| Hot water | 1⁄4 Cup (4 tbs) | |
| Instant chicken bouillon | 1 Teaspoon | |
| Cold water | 2 Tablespoon | |
| Lettuce | 8 Large |
Nutrition Facts
Serving size: Complete recipe
Calories 1972 Calories from Fat 681
% Daily Value*
Total Fat 77 g118.3%
Saturated Fat 16.3 g81.6%
Trans Fat 0.3 g
Cholesterol 447.9 mg149.3%
Sodium 1954.8 mg81.5%
Total Carbohydrates 142 g47.2%
Dietary Fiber 80.8 g323.1%
Sugars 48.7 g
Protein 202 g404%
Vitamin A 6374.7% Vitamin C 1501.3%
Calcium 134.7% Iron 224.2%
*Based on a 2000 Calorie diet
Directions
Cut pork with grain into 2-inch strips.
Cut strips across grain into 1/8- inch slices.
Stack slices and cut into thin strips.
Toss pork, 1 teaspoon cornstarch, 1 teaspoon soy sauce, the salt and pepper; cover and refrigerate 30 minutes.
Heat oil in 12-inch skillet or wok over high heat until hot.
Add pork and garlic.
Cook and stir until pork is no longer pink, about 8 minutes.
Add celery, onions and mushrooms.
Cook and stir 1 minute.
Mix 1/4 cup hot water and the chicken bouillon; stir into pork mixture.
Mix cornstarch, 1 teaspoon soy sauce and the cold water; gradually stir into pork mixture.
Heat to boiling, stirring constantly.
Boil and stir 1 minute; remove from heat.
Divide pork mixture among lettuce leaves, placing it at stem end of each lettuce leaf.
Roll leaf around pork mixture, folding in sides.
Chef
