Sweet Thai Chili Pork Lettuce Wraps With Zesty Veggies Peanuts Food

PORK, VEGGIE AND RICE NOODLE LETTUCE WRAPS WITH SWEET CHILI SAUCE

Steps:

• Bring a large saucepan of water to a boil. Turn off the heat, add the rice noodles and stir to loosen. Let sit until tender, about 3 minutes. Drain well, then rinse thoroughly under cold water. Shake out as much water as possible, then transfer to a medium bowl and toss with 1 teaspoon of sesame oil. Set aside at room temperature.
• Meanwhile, whisk the chili sauce, fish sauce, lime juice, 6 tablespoons of water and 2 good pinches of salt in a small bowl until well combined.
• Heat the remaining 1 teaspoon sesame oil in a medium nonstick skillet over medium-high heat. Add the pork and cook, stirring occasionally, until hot and lightly browned at the edges, about 6 minutes. Add the vegetables and continue to cook until warmed through, about 2 minutes more. Add 2 tablespoons of the chili sauce mixture and toss until well coated and reduced slightly, about 1 minute more.
• Pull off 12 to 16 outer leaves from the head of lettuce. Fill the lettuce leaves with the rice noodles, pork and vegetable mixture, cilantro, mint and peanuts. Serve with the remaining chili sauce mixture on the side for dipping and drizzling.

THAI CHICKEN LETTUCE WRAPS

Steps:

• Heat the oil in a medium nonstick skillet over medium-high heat until hot but not smoking. Add the chicken and cook, breaking it up with a wooden spoon, until no longer pink, about 5 minutes. Turn the heat to medium low and stir in the Thai Style Sweet & Spicy Chili Cooking Sauce. Bring to a simmer and cook until the chicken is cooked through, about 3 minutes.
• Divide the meat and sauce among the lettuce leaves and top with the peanuts, onions and jalapenos. Serve with rice on the side.

SWEET THAI CHILI PORK LETTUCE WRAPS WITH ZESTY VEGGIES & PEANUTS

Steps:

• • Wash and dry produce. • Halve, peel, and thinly slice half the onion; finely chop remaining. Quarter cucumber lengthwise; thinly slice into quarter-moons. Trim, halve, and thinly slice radishes into half-moons. Roughly chop cilantro. Zest and quarter lime. Trim and discard root end from lettuce; separate leaves. Roughly chop peanuts.
• • In a medium microwave-safe bowl, whisk together vinegar, 1 tsp sugar, 1 TBSP water, and a big pinch of salt until sugar and salt has mostly dissolved. (For 4 servings, use a large microwave- safe bowl, 2 tsp sugar, and 2 TBSP water). Add sliced onion and toss to coat. Microwave for 30 seconds.
• • To bowl with sliced onion, add cucumber, radishes, carrots, half the cilantro, juice from one lime wedge (two wedges for 4 servings), and a big pinch of lime zest. Season with salt and pepper. Set aside to marinate, stirring occasionally.
• • In a small bowl, whisk together chili sauce, veggie pho stock concentrate, pork ramen stock concentrate, ponzu, garlic powder, half the cornstarch (all for 4 servings), and 1⁄4 cup water (1⁄3 cup for 4) until smooth and no lumps remain.
• • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chopped onion and a pinch of salt. Cook, stirring, until onion begins to soften, 3-4 minutes. • Add pork* and cook, breaking up meat into pieces, until browned and mostly cooked through, 3-5 minutes. • Stir in sauce and bring to a simmer. Cook, stirring occasionally, until sauce has thickened and pork is cooked through, 1-2 minutes. • Remove from heat. Stir in remaining cilantro and remaining lime zest. Taste and season with salt if desired.
• • Divide lettuce leaves between plates. Fill with pork and top with as much lime juice and salad as you like (draining first). Sprinkle with peanuts. Serve with any remaining salad and any remaining lime wedges on the side.

SPICY PORK LETTUCE WRAPS

Steps:

• For the scallion and carrot relish: Toss the soy sauce, ginger, sesame oil, carrots, scallions and lime juice in a medium bowl. Set aside in the refrigerator until ready to serve.
• For the pork: Heat a medium skillet over medium-high heat. Add the vegetable oil, and once hot, the pork. Cook the pork, breaking it up with the back of your spoon until it browns and is no longer pink, 5 to 6 minutes. Stir in the red pepper flakes, salt, garlic, ginger and shallots. Cook until they are aromatic and incorporated, another minute. Add the hoisin and stir to combine, then add the soy sauce. Cook until the pork is sticky and glazed, about 3 minutes. Transfer the pork to a serving bowl.
• Serve the pork with the lettuce leaves, some scallion and carrot relish, cilantro leaves, mint leaves, peanuts and sriracha, letting everyone build their own wraps with all the fixings.

SWEET CHILI PORK LETTUCE WRAPS

Steps:

• In a bowl, combine pork, baking soda, and soya sauce. Set aside to marinate 5 minutes.
• In a large non-stick skillet, heat 1 teaspoons oil over medium-high heat. Cook pork until browned, about 3 minutes. Transfer to a plate.
• Add remaining oil to the skillet and cook ginger, mushrooms and red peppers until softened, about 3 minutes. Add pork, green onions, sweet chili sauce and water to the skillet. Cook, stirring until the pork is cooked through, about 4 minutes.
• Spoon pork mixture onto lettuce leaves, sprinkle with peanuts. Roll up and enjoy with a side of rice or substitute flour tortillas for the lettuce wraps, if desired.

PORK & CHILLI LETTUCE CUPS

Steps:

• Heat the oil in a large frying pan over a medium heat and fry the shallot, lemongrass, garlic and chilli for 3 mins until fragrant. Add the pork mince and stir-fry for about 10 mins more until the pork is cooked through and browned. Add the fish sauce, sugar and lime juice, and cook for a couple more minutes until the pork is coated in the mixture. To freeze, leave to cool completely, then transfer to a freezer bag, seal and lay flat in the freezer (so the mince stays in a thin layer). Will keep for up to two months. Defrost in the fridge overnight before using. Reheat in a dry frying pan over a low heat until piping hot.
• Divide the pork mince between the lettuce leaves and garnish with the spring onions, carrots and herbs, then serve.