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Thai Lettuce Wraps

Photo: Oxmoor House
Hands-On time 42 mins
Yield Serves 8 (serving size: 1 wrap)
An increase in immigration from Southeast Asia over the past 20 years has made dishes like this more popular, especially in urban centers. The ingredients for this dish can be easily purchased at your local market. Lean pork, low-sodium soy sauce, and plenty of fresh vegetables make these a great low-carb, low-calorie snack at any time of the day.

Ingredients

  • Dressing:
  • 4 teaspoons fresh lime juice
  • 2 teaspoons dark sesame oil
  • 2 teaspoons lower-sodium soy sauce
  • 1 teaspoon sambal oelek (ground fresh chile paste)
  • 1 teaspoon fish sauce
  • Filling:
  • 1/2 teaspoon canola oil
  • 1/2 pound 80% lean ground pork
  • 1 tablespoon grated peeled fresh ginger
  • 1 cucumber, halved lengthwise, seeded, and grated (1 cup)
  • 1 carrot, grated (1 cup)
  • 1/4 cup cilantro leaves
  • 1/4 cup chopped fresh mint
  • 3 tablespoons thinly sliced green onions
  • 2 tablespoons chopped dry-roasted peanuts
  • Remaining Ingredient:
  • 8 Boston lettuce leaves

Nutrition Information

  • calories 85
  • fat 5.2 g
  • satfat 1.4 g
  • monofat 2.4 g
  • polyfat 1.2 g
  • protein 6.7 g
  • carbohydrate 1 g
  • fiber 1 g
  • cholesterol 21 mg
  • iron 0.0 mg
  • sodium 148 mg
  • calcium 17 mg

How to Make It

  1. To prepare dressing, combine all dressing ingredients in a small bowl; stir well.

  2. To prepare filling, heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add pork and ginger; cook 6 to 8 minutes or until pork is browned, stirring to crumble. Drain well; return to pan. Stir in 4 teaspoons dressing.

  3. Spoon 2 tablespoons pork mixture, 2 tablespoons cucumber, 2 tablespoons carrot, 1 1/2 teaspoons cilantro, 1 1/2 teaspoons mint, about 1 teaspoon onions, and about 3/4 teaspoon peanuts into each lettuce leaf; drizzle each with 1/2 teaspoon dressing.

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