Ingredients
4
4 servings
- •4 cups water
- •2 cups uncooked white rice
- •1 tablespoon vegetable oil
- •1 pound ground pork
- •1 bunch green onions, thinly sliced
- •0.5 teaspoon minced garlic
- •1 (14 ounce) package firm tofu, drained and cubed
- •2 carrots, shredded
- •3 tablespoons hoisin sauce
- •2 tablespoons soy sauce
- •1 teaspoon sesame oil
- •0.25 teaspoon hot chile paste
- •1 head iceberg lettuce leaves, separated
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 836
- Carbohydrate: 96g
- Fat: 31g
- Fiber: 8g
- Protein: 46g
- Sugar: 9g
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