Asian Pork Lettuce Wraps with Coconut-Lime Rice recipe
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Ingredients
- 2 ⅔ cups water ½ teaspoon salt 1 ⅓ cups long-grain white rice 1 pound ground pork 1 tablespoon vegetable oil ½ cup diced red onion ½ cup diced red bell pepper ½ cup diced carrot ½ cup chopped water chestnuts 3 tablespoons grated fresh ginger ⅓ cup low-sodium teriyaki sauce ½ tablespoon honey ¼ cup chopped fresh cilantro ¼ cup unsweetened coconut milk 1 tablespoon lime juice 12 romaine leaves 2 limes, cut into wedges 1 tablespoon chopped fresh cilantro, or to taste
Nutrition Info
- 233.2 caloriescarbohydrate: 29.7 gcholesterol: 24.5 mgfat: 8.4 gfiber: 5.4 gprotein: 11.5 gsaturatedFat: 3.2 gservingSize: -sodium: 227.4 mgsugar: 5.5 gtransFat: : -unsaturatedFat: : -
Directions Asian Pork Lettuce Wraps with Coconut-Lime Rice
Directions
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Bring water and salt to a boil in a saucepan over high heat. Add rice. Reduce heat, and simmer, covered, until water is absorbed, about 20 minutes.
Meanwhile, brown pork in a large skillet over medium-high heat, stirring to break up lumps, 5 to 7 minutes. Transfer pork to a plate, drain grease from the skillet.
Heat oil in the skillet over medium-high heat. Stir in onion, bell pepper, carrot, water chestnuts, and ginger, cook, stirring, until onion is translucent, about 5 minutes. Stir in pork, teriyaki, and honey, cook, stirring, until liquid has evaporated, 3 to 5 minutes.
Fluff cooked rice with a fork, then fold in 1/4 cup cilantro, coconut milk, and lime juice.
Top lettuce leaves with pork mixture and rice. Garnish with lime wedges and chopped fresh cilantro.