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Pork In Lettuce Leaves Recipe
|Boneless pork loin/Pork leg||1 1⁄4 Pound|
|Soy sauce||1 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 leaves||8 Large|
Serving size: Complete recipe
Calories 1367 Calories from Fat 591
% Daily Value*
Total Fat 66 g101.8%
Saturated Fat 14.9 g74.6%
Trans Fat 0.3 g
Cholesterol 447.9 mg
Sodium 1686.9 mg70.3%
Total Carbohydrates 25 g8.2%
Dietary Fiber 5.6 g22.5%
Sugars 6.2 g
Protein 158 g316.9%
Vitamin A 171.2% Vitamin C 73.9%
Calcium 17.9% Iron 32.5%
*Based on a 2000 Calorie diet
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.