Ingredients
Sauce:
3 tablespons GOLDEN BLOSSOM HONEY
1/8 cup ketchup
1/4 cup soy sauce
1/4 teaspoon black pepper
juice of 1/2 lime
Wraps:
1/2 pound bulk ground pork or bulk ground pork sausage (not in casings)
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
1/2 pound white button mushrooms, finely chopped
1 or 2 jalapeno peppers, according to taste, finely chopped
1 can water chestnuts, finely choppped
1 bunch scallions, finely chopped
1 package Boston bibb or butter lettuce leaves
2 cups cooked white rice
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Sauce:
Mix all ingredients together in a small bowl. Set aside.
Wraps:
Brown pork over high heat, breaking it apart as it browns. Remove from pan to a bowl and crumble any large chunks. Add bell peppers, mushrooms and jalapeno to same skillet. Sauté about 10 minutes. Stir in water chestnuts, scallions and cooked pork. Add sauce and cook about 5 minutes stirring constantly until sauce reduces.
To serve, divide lettuce leaves between 4 plates. Top leaves with a spoonful of rice and then a spoonful of the pork mixture, do not overfill. To eat, just pick up leaves with your fingers, wrap leaves around filling and enjoy.
Serve: 4
Mix all ingredients together in a small bowl. Set aside.
Wraps:
Brown pork over high heat, breaking it apart as it browns. Remove from pan to a bowl and crumble any large chunks. Add bell peppers, mushrooms and jalapeno to same skillet. Sauté about 10 minutes. Stir in water chestnuts, scallions and cooked pork. Add sauce and cook about 5 minutes stirring constantly until sauce reduces.
To serve, divide lettuce leaves between 4 plates. Top leaves with a spoonful of rice and then a spoonful of the pork mixture, do not overfill. To eat, just pick up leaves with your fingers, wrap leaves around filling and enjoy.
Serve: 4
