Recipes
Asian inspired Ground Pork Salad Wraps
Michael P. Clive
DATE: Wednesday, June 12th, 2013
Ingredients
Prep time: 10 minutes
Cook time: 15 minutes
¼ Cup Bertolli Delicato Extra Light Tasting Olive oil
1 lb. Ground Pork
1 Cup Shitake mushrooms, thinly sliced
3 tbsp Chili Garlic sauce
2 tbsp Hoisin sauce
1 tsp Cornstarch
2 tsp Ginger, minced
2 Carrots, grated or julienne
1 Celery rib, small dice
1 Red peppers
2 Green onions, thinly sliced
½ tsp Salt & Pepper
12 Boston Lettuce leaves
Preparation
1. Combine hoisin sauce, cornstarch and 1/2 cup water; set aside. In a large skillet, brown pork over medium-high heat using Bertolli Delicato Extra Light Tasting Olive oil, breaking up with spatula, until no longer pink, about 6 minutes. Remove from pan. Drain fat and wipe skillet clean. 

2. Add 2 tbsp of the olive oil to skillet; sauté ginger and chili garlic sauce until fragrant, about 1 minute. Add red pepper, mushrooms, water chestnuts, celery, salt and pepper; sauté until red pepper, carrot and celery are tender-crisp, about 3 minutes.
3. Return pork to pan, stirring to combine. Stir in hoisin mixture; cook, stirring, until thickened and glossy, about 1 minute. Toss with green onions. Spoon 1-2 tbsp of pork mixture into lettuce leaf cups.
