Ginger Garlic Lettuce Wraps

Love recipes like these that include meat as more of a condiment than a central ingredient. The mushrooms in this dish provide plenty of savory umami flavors that complement the small amount of ground pork. 

The girls and I love including these as an appetizer or serving them as the main part of our meal along with some rice and steamed broccoli.

If you found this recipe enjoyable, would you mind giving it a rating and leaving a comment? Your feedback helps others discover my recipes and articles. Thanks a bunch!

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Ginger Garlic Lettuce Wraps Recipe

Ginger Garlic Lettuce Wraps

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Yield: 6 (Serves 6) ¼x ½x 1x 2x 3x 4x 5x 6x 7x 8x 9x 10x

Author: Malina Malkani

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Love recipes like these that include meat as more of a condiment than a central ingredient. The mushrooms in this dish provide plenty of savory umami flavors that complement the small amount of ground pork. The girls and I love including these as an appetizer or serving them as the main part of our meal along with some rice and steamed broccoli. This recipe may contain affiliate links, meaning that if you choose to purchase a product through a link, I will receive a small commission - but this in no way impacts the amount you pay. Affiliate links are marked with an asterisk (*). If you enjoy this recipe, I would be so grateful if you would rate it and leave a comment! The star ratings help more people find my recipes and articles. Thank you!

Ingredients US Metric

• 2 Japanese eggplants, cubed
• 2 tablespoons peanut oil
• 20 ounces mushrooms, finely diced
• ½ pound lean ground pork
• ¼ teaspoon Kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 large head butterhead lettuce
• 1 large red or orange bell pepper (seeded and diced, for garnish)
• ½ cup cilantro, minced (garnish)
• 3 scallions, green parts only, chopped (garnish)
• ⅓ cup salted peanuts, finely chopped (garnish)

Sauce

• ½ cup rice wine
• ¼ cup soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons brown sugar
• 2 tablespoons peanut oil
• 2 tablespoons water
• 3 tablespoons cornstarch

InstructionsFahrenheitCelsius

1. Preheat the oven to 425°F.
2. In a 13 x 9-inch ceramic casserole dish, toss cubed eggplant with 2 tablespoons of peanut oil until well-coated and bake for 30 minutes.
3. Combine the mushrooms, pork, salt, pepper, garlic, and ginger in a medium bowl.
4. While the eggplant is baking, combine all sauce ingredients in a separate small bowl and whisk until smooth, about 1 minute.
5. Heat the remaining oil in a large nonstick skillet* over medium-high heat. Add mushroom mixture and sauté until the majority of the liquid evaporates, about 10 minutes.
6. Reduce heat to low. Remove eggplant from the oven and add to the skillet. Pour the sauce over the eggplant and mushroom mixture and stir for 1-2 minutes. Remove immediately from heat before the sauce caramelizes.
7. Serve immediately with butterhead lettuce leaves for wrapping and bowls of cilantro, peanuts, scallions, and bell pepper for garnish.

Notes

• Leftover pork and eggplant mixture will keep in an airtight container in the refrigerator for up to 5 days. I recommend storing the butterhead lettuce separately so it doesn’t get mushy.
• Note that these ginger garlic lettuce wraps do not freeze well.

Nutrition Facts

Calories

367

Fat

22 g

Sat. Fat

5 g

Carbs

26 g

Fiber

7 g

Net carbs

18 g

Sugar

13 g

Protein

15 g

Sodium

708 mg

Cholesterol

27 mg

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https://www.malinamalkani.com/recipes/ginger-garlic-lettuce-wraps

ginger garlic lettuce wraps with eggplant, pork and mushrooms

Appetizer, Snack, Lunch, Dinner

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