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Prep: 15 minCook: 15 minTotal: 30 minutes
Servings: 5 servings (10 lettuce wraps) 1x

Ingredients

For the Sauce:

  • ⅓ cup coconut aminos
  • 2 tablespoons tomato paste
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 2 cloves garlic, minced (may sub 1 teaspoon garlic powder)
  • 1 teaspoon grated ginger (may sub ½ teaspoon ground ginger) 
  • ¼ teaspoon black pepper 

For the Pork:

  • 1 lb. ground pork
  • 2 cups diced mushrooms
  • 1/2 medium onion, diced
  • 1 8-ounce can water chestnuts, diced

For serving and topping:

  • Lettuce leaves (butter lettuce, bib or green lettuce)
  • Shredded cabbage and carrot mix
  • Green onion, sliced
  • Cilantro, chopped
  • Roasted cashews, chopped
  • Sesame seeds
  • Crushed red pepper
  • Lime wedge

Instructions

  1. In a small mason jar or bowl, combine the sauce ingredients. Whisk well with fork and set aside. 
  2. In a large pan over medium-high heat, add the ground pork, diced mushrooms, diced onion and a little salt and pepper. Cook for about 4-5 minutes stirring occasionally. Add water chestnuts and continue to cook until pork is cooked through.
  3. Turn the heat down to medium-low and add the sauce to the pan plus 2 tablespoons additional water (add the water to the empty mason jar that contained the sauce, then shake up and pour in).
  4. Bring to a low simmer and continue to cook for 5-7 minutes or until sauce is mostly absorbed. Stir occasionally.
  5. Serve pork in lettuce leaves with desired toppings.

Nutrition Information

  • Serving Size: 1/5 of recipe - 2 lettuce wraps (without toppings)
  • Calories: 285
  • Fat: 16 g
  • Sodium: 500 mg
  • Carbohydrate: 13 g
  • (Fiber: 2 g
  • Sugar: 5 g)
  • Protein: 18 g

Dietary

© The Real Food Dietitians
Recipe By: Stacie Hassing