| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Seafood |
Thai |
Home6 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Peanut oil |
| 1 |
|
Thinly sliced onion |
| 1 |
lb |
Pork – cubed |
| 2 |
|
Minced garlic cloves |
| 2 |
tb |
Grated ginger |
| 2 |
|
Chopped scallions |
| 2 |
tb |
Lemon juice |
| 2 |
tb |
Thai fish sauce |
| 1/2 |
ts |
Red pepper flakes |
| 1/3 |
c |
Soy sauce |
| 1 |
tb |
Arrowroot |
| 1 |
tb |
Chopped mint |
| 2 |
tb |
Chopped cilantro |
| 2 |
tb |
Chopped peanuts |
| 1 |
|
Head iceberg lettuce |
INSTRUCTIONS
Directions: In a large wok, heat the peanut oil until hot. Add the onion
and saut. briefly. Add the pork, garlic, ginger, scallions, lemon juice,
fish sauce, and red pepper flakes. Toss to combine and cook for 2 minutes.
Move the mixture to the sides of the wok and add the soy sauce and
arrowroot into the center of the wok.. Whisk to combine. Add the mint,
cilantro, and peanuts, tossing the entire mixture together. Spoon the
mixture into the lettuce leaves and roll up like an egg roll.
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