Pork & Green Bean Lettuce Wraps Recipe with Sesame Hoisin Sauce Recipe
There are some days when I think that living in the time of the caveman might have been kind of cool. It’s not the hunting and gathering part that I daydream about because, knowing my lack of proficiency with tending to plants, I think I would have been relegated to the status of “least useful wife”. Nor is it the fighting-off-the-wild-animal part – I can’t run fast and I am certain I would have been lousy with a spear. Though I have pretty good aim, so maybe I could bean the long-toothed beast in the head with a large fruit. Nor is it the skimpy-outfit part – I look horrible in fur and I would be looking over my shoulder constantly, awaiting the arrival of a band of angry PETAs.
No, it is none of these things that make me think I would have made a good Neanderthalean maiden. The area I would excel in would be eating – with my hands. There is something about eating with one’s hands that feels so primitive, so primal, so…fun! Some of the best meals I have eaten involved a distinct lack of utensils. One of my kids’ favorite meals is the Flank Steak, Sweet Potato Noodle & Vegetable Spring Rolls that I make for them a couple of times each month. Sure, they like the taste, but I think what really appeals to them is them get to eat with their hands.
These lettuce wraps, packed with ground pork, green beans, chiles, and water chestnuts, are made even more enticing by the rich, syrupy hoisin sauce. Let each person fill the lettuce cups with the pork mixture, then watch them dig in and enjoy this flavorful entree or appetizer. They might even give you a grunt that would make any cave dweller proud.
Sauce:
In a medium bowl, whisk together 1/2 cup hoisin sauce, 2 tablespoons sesame oil, and 2 tablespoons rice vinegar.
Pork:
Heat 2 teaspoons canola oil in a large skillet set over medium-high heat. Add 2 tablespoons finely chopped fresh ginger and 2 teaspoons (use more or less to your taste) finely chopped red jalapeno pepper, seeds and membranes removed. Saute for 1 minute. Add 2 cloves garlic, finely minced, and saute for additional 30 seconds. Add 1 1/4 pounds ground pork and cook, crumbling with a wooden spoon, until the pork is cooked through.
Transfer the pork mixture to a large bowl lined with paper towel. That will help to soak up some of that extra fat from the pork.
Add 2 teaspoons canola oil to the skillet. Saute 6 ounces green beans (ends trimmed and cut into 1-inch pieces) and 2/3 cup chopped water chestnuts until the green beans are tender-crisp, 3 to 4 minutes. Stir the pork mixture back into the skillet and add the hoisin sauce. Turn the heat to medium-low and simmer for 3 to 4 minutes.
Transfer the pork mixture to a serving platter. Sprinkle with 2 teaspoons toasted sesame seeds. Wash and dry the leaves of two heads of Boston butter lettuce. Serve with the wraps and allow everyone to scoop some of the pork mixture into the lettuce leaves to make individual wraps. Eat with your hands!
- Other lettuce wrap recipes:
- Cookin’ Canuck’s Soba Noodle & Vegetable Lettuce Wraps
- The Pioneer Woman’s Lettuce Wraps
- Wasabimon’s PF Chang’s Lettuce Wraps
- The Food Addicts’ Beef & Shiitake Lettuce Wraps
- Pork & Green Bean Lettuce Wraps with Sesame Hoisin Sauce
- Sauce adapted from a Bon Appetit recipe
- Sauce:
- 1/2 cup hoisin sauce
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- Pork:
- 4 tsp canola oil, divided
- 2 tbsp peeled and finely chopped fresh ginger
- 2 tsp finely chopped red jalapeno pepper (use more or less to your taste)
- 2 cloves garlic, minced
- 1 1/4 lb ground pork
- 6 oz. green beans, trimmed and cut into 1-inch pieces (totaled about 1 cup)
- 2/3 cup chopped water chestnuts
- 2 tsp toasted sesame seeds
- 2 heads Boston butter lettuce
Sauce:
In a medium bowl, whisk together hoisin sauce, sesame oil, and rice vinegar.
Pork:
Heat 2 teaspoons canola oil in a large skillet set over medium-high heat. Add ginger and jalapeno pepper. Saute for 1 minute. Add garlic and saute for additional 30 seconds. Add ground pork and cook, crumbling with a wooden spoon, until the pork is cooked through.
Transfer the pork mixture to a large bowl lined with paper towel. That will help to soak up some of that extra fat from the pork.
Add 2 teaspoons canola oil to the skillet. Saute green beans and water chestnuts until the green beans are tender-crisp, 3 to 4 minutes. Stir the pork mixture back into the skillet and add the hoisin sauce. Turn the heat to medium-low and simmer for 3 to 4 minutes.
Transfer the pork mixture to a serving platter. Sprinkle with sesame seeds. Wash and dry the leaves of two heads of Boston butter lettuce. Serve with the wraps and allow everyone to scoop some of the pork mixture into the lettuce leaves to make individual wraps. Eat with your hands!
Serves 4 as an entree or 6-8 as an appetizer.
pork