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.

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Ginger Garlic Lettuce Wraps Recipe

Ginger Garlic Lettuce Wraps

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Yield: 6

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 compliment 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 contains 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 (*).

Ingredients

• 20 ounces mushrooms (finely diced)
• 2 Japanese eggplants (cubed)
• 1/2 pound lean pork (ground)
• 1 large head butterhead lettuce
• 2 cloves garlic (minced)
• tablespoons fresh ginger (minced)
• 2 tablespoons peanut oil
• 1/4 teaspoon Kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 large red or orange bell pepper (seeded and diced, for garnish)
• 1/2 cup cilantro (fresh minced, for garnish)
• 3 scallions (chopped, for garnish)
• 1/3 cup salted peanuts (chopped, for garnish)

Sauce

• 1/2 cup rice wine
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons brown sugar
• 2 tablespoons peanut oil
• 2 tablespoons water
• 3 tablespoons cornstarch

Instructions

1. Preheat oven to 425 degrees F.
2. In a 9x13 casserole dish, toss cubed eggplant with 2 tablespoons of peanut oil until well-coated and bake for 30 minutes.
3. Combine mushrooms, pork, salt, pepper, garlic, ginger in a medium bowl and combine.
4. While eggplant is baking, combine all sauce ingredients and whisk until smooth.
5. Heat remaining oil in a large nonstick skillet* over medium-high heat. Add mushroom mixture and sauté for about 10 minutes. (Mushrooms will release a lot of water - continue to sauté until the majority of the water evaporates).
6. Turn heat under skillet to low. Remove eggplant from oven and add to skillet. Pour sauce over mixture and stir for 1-2 minutes to combine. Remove immediately from heat, before sauce caramelizes.
7. Serve immediately with butterhead lettuce leaves for wrapping and bowls of cilantro, peanuts and pepper for garnish.

Nutrition Facts

Calories

367

Fat

22

Sat. Fat

5

Carbs

26

Fiber

7

Net carbs

18

Sugar

13

Protein

15

Sodium

708

Cholesterol

27

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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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