Lettuce Cups with Ginger Pork and Shiitake Mushrooms

August 2, 2012 by Kenmore

These lettuce cups are loaded with gingery, flavorful pork spiced up with an Asian kick.


preparation time
0 mins

cook time




0.75 pounds ground pork

6 shiitake mushrooms finely diced

1 red bell pepper finely diced

1 clove garlic minced

1.5 tablespoons ginger minced

1 tablespoons Thai sweet chile sauce

1 tablespoons Asian fish sauce

1 tablespoons canola oil

8 ounces water chestnuts diced

2 teaspoons Asian sesame oil

2 scallions thinly sliced

2 tablespoons oyster sauce

2 tablespoons cilantro chopped

24 Boston lettuce leaves

1 tablespoons hoisin sauce

0.25 cup peanuts toasted and chopped


Pork Mixture

In medium bowl, combine the ground pork with the mushrooms, bell pepper, garlic, ginger, chile sauce and fish sauce.


In large skillet or wok, heat canola oil. Add pork mixture and stir-fry over high heat, breaking it up, until cooked through and meat is starting to brown, about 8 minutes. Pour mixture into a strainer to remove excess oil from the pan. Return pork to pan over low heat and stir in water chestnuts, sesame oil, scallions, oyster sauce and cilantro. Toss mixture and remove from heat.


Trim lettuce leaves into 3-inch rounds. Brush very lightly with hoisin. Spoon 1 Tablespoon of pork into the middle of each leaf, garnish with peanuts and arrange on a serving platter.


Use leftover pork in fried rice, burritos, omelets or mixed with hoisin sauce and served on a bun.


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