Friday, July 9, 2010


~ allrecipes

4 c. water
2 c. uncooked white rice
1 T. vegetable oil
1 lb. ground pork
1 bunch green onions, thinly sliced
1/2 t. minced garlic
14 oz. package firm tofu, drained and cubed
2 carrots, shredded
3 T. hoisin sauce
2 T. soy sauce
1 t. sesame oil
1/4 t. hot chile paste
1 head iceberg lettuce leaves, separated

In a saucepan combine the water and rice. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 20 minutes, until water is absorbed. Set aside and keep warm.

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 tofu, carrot, Hoisin, 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 or hoisin, if desired. Wrap the lettuce leaf to enclose the filling.

Notes: So good!! I make the rice in a rice cooker, cooking it while I prepare the meat mixture. I coarsely chop a can of water chestnuts and use it in place of the tofu. Sometimes we chop lettuce and scoop the rice and meat mixture on top, eating it like a salad, rather than a wrap. Other times we serve the meat, rice, and a green salad all separately. This is not a spicy dish, so if you like extra heat, then add more chile paste.

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