These Chinese Pork-Lettuce Rolls offer a perfect balance of textures and flavors, combining a savory, umami-rich pork filling with the refreshing crunch of fresh Boston lettuce. The filling is a classic stir-fry mixture featuring ground pork, earthy dried mushrooms, crunchy water chestnuts, and bamboo shoots, all bound together with a light soy and sherry sauce. The dish is incredibly versatile, serving as a healthy main course or an impressive low-carb appetizer for dinner parties. The natural sweetness of the lettuce contrasts beautifully with the salty, aromatic filling, making every bite satisfying yet light. Perfect for those seeking a traditional yet approachable Chinese dish that feels homemade and comforting without being overly heavy.
Chinese Pork-Lettuce Rolls
Description
These Chinese Pork-Lettuce Rolls offer a perfect balance of textures and flavors, combining a savory, umami-rich pork filling with the refreshing crunch of fresh Boston lettuce. The filling is a classic stir-fry mixture featuring ground pork, earthy dried mushrooms, crunchy water chestnuts, and bamboo shoots, all bound together with a light soy and sherry sauce. The dish is incredibly versatile, serving as a healthy main course or an impressive low-carb appetizer for dinner parties. The natural sweetness of the lettuce contrasts beautifully with the salty, aromatic filling, making every bite satisfying yet light. Perfect for those seeking a traditional yet approachable Chinese dish that feels homemade and comforting without being overly heavy.Ingredients
Directions
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Soak dried Chinese mushrooms in boiling water for 30 minutes until soft, then drain, remove stems, and finely chop.
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Wash Boston lettuce heads and separate leaves, selecting 16-20 of the largest, most intact leaves for serving; refrigerate until ready to use.
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Finely mince the water chestnuts and bamboo shoots, then combine them with the chopped mushrooms in a bowl.
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In a separate bowl, mix ground pork, beaten egg, soy sauce, and 3 teaspoons (1 tablespoon) of cornstarch until well combined.
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In a small cup, combine dry sherry, 1/2 cup chicken broth, salt, and the remaining 1 teaspoon cornstarch; stir until smooth.
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Heat corn oil in a wok or heavy skillet over medium-high heat until shimmering.
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Add the pork mixture to the hot skillet, breaking it up with a spatula, and stir-fry for about 5 minutes until cooked through.
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Add the mushroom, water chestnut, and bamboo shoot mixture to the pork; stir-fry for 2 minutes until heated through.
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Pour the sherry and cornstarch mixture into the wok, stirring constantly until the sauce thickens and coats the filling.
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Stir in minced celery and cook for 1 minute until just heated through, then remove from heat.
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Serve the warm pork filling alongside the chilled lettuce leaves, allowing guests to fill each leaf and roll it up to eat.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 45.0kcal
- % Daily Value *
- Total Fat 0.6g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 15.0mg1%
- Total Carbohydrate 8.7g3%
- Dietary Fiber 3.9g16%
- Sugars 2.4g
- Protein 4.2g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
