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Thai Ginger Lettuce Wraps

Delicious with a slight kick!
Course Appetizer, Lunch
Cuisine Asian
Keyword lettuce, Serious Foodie, Thai, wraps
Prep Time 15 minutes
Servings 6 Servings
Author Lynn / Turnips 2 Tangerines

Ingredients

  • 1 ½ pounds lean ground pork
  • 1 medium onion, chopped
  • 4-6 mini sweet peppers, sliced
  • 1/4 cup hoisin sauce
  • 4 garlic cloves, minced
  • 1 tablespoon minced fresh grated ginger root
  • 1 tablespoon red wine vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • ¼ cup Vietnamese sweet chili hot sauce (Serious Foodie)
  • 1 tablespoon sesame oil
  • 4 green onions, thinly sliced, for serving
  • Bibb or Boston lettuce leaves or Cabbage Leaves
  • Peanut Hoisin Sauce
  • ¼ cup creamy peanut butter
  • ¼ cup Sir Lanka coconut lime hot sauce (Serious Foodie) or coconut milk
  • 2 Tablespoons hoisin sauce
  • 1 ½ Tablespoons lime juice
  • 1 Tablespoon brown sugar, packed
  • 1 Tablespoon sweet hot chili sauce (Serious Foodie)
  • 1 Tablespoon chopped peanuts

Instructions

  • Directions:
  • In a large skillet, cook pork, onion and sliced peppers over medium heat for 3 minutes or until pork is no longer pink and onion is tender, breaking up pork.
  • Stir in hoisin sauce, garlic, ginger, vinegar, soy sauce and chili sauce until blended. Add water chestnuts, and sesame oil; heat through.
  • Make Peanut Hoisin Sauce:
  • Combine all the ingredients (except for the chopped peanuts) in a medium size bowl. Whisk together until the peanut sauce is smooth and creamy. Sprinkle with chopped peanuts.
  • To Serve:
  • Place pork mixture in lettuce or cabbage leaves. Sprinkle with sliced green onions. Fold lettuce or cabbage leaves over filling. Dip into sauce.