Wave 2 - Lettuce wraps
 

Lettuce wraps


Brown rice, cooked
1 tablespoon vegetable oil
1 pound ground pork- I get a very lean ground pork but can also use ground turkey here too. Also tofu would work
1 bunch green onions, thinly sliced
minced garlic
carrots, shredded
shredded cabbage
water chestnuts
2 tablespoons soy sauce
1 teaspoon sesame oil
1/4 teaspoon hot chile paste
1 head iceberg lettuce leaves, separated

* additional seasoning suggestions- ginger, 5 spice powder, soy sauce, rice wine vinegar* Omit any of the above veggies and swap out for ones YOU like best!

Heat oil in a wok over medium-high heat. Cook the pork, green onions, and garlic for 5 to 7 minutes, or until lightly brown. Add the carrot, cabbage, water chestnuts and soy sauce, stirring frequently until heated through. Remove from heat, and stir in the sesame oil and chile paste.
To serve: spoon a small amount of rice into each lettuce leaf, top with the stir-fry mixture, and drizzle with additional soy sauce if desired. Wrap the lettuce leaf to enclose the filling.