Pork and Mushroom Lettuce Wraps

Ingredients

• 12 leaves boston lettuce 
• 0.3 cup water chestnuts canned rinsed drained sliced chopped
• 0.5 cup carrots shredded
• 2 cups rice long grain cooled prepared cooked
• 1 tablespoon ginger fresh finely chopped
• 2 cloves garlic finely chopped
• 8 ounces ground pork 
• 2 tablespoons vegetable oil; peanut oil preferred 
• 0.5  bell pepper red seeded finely chopped
• 5  spring onion white green separated thinly sliced
• 1 teaspoon sesame oil toasted
• 0.3 cup soya sauce 
• 8 ounces mushrooms white thinly sliced cut in half if large),

Equipment

• frying pan

Directions

1. Warm 1 Tbsp. oil in a large nonstick skillet over medium-high heat.
2. Add mushrooms and cook, stirring occasionally, until golden brown, 8 to 10 minutes.
3. Stir in remaining oil, garlic, ginger and white parts of scallions. Cook, stirring constantly, until fragrant, about 30 seconds.
4. Add pork and saut, breaking up meat, until just cooked through, about 3 minutes longer.
5. Add carrot and bell pepper to skillet and saut until vegetables begin to soften, about 3 minutes. Stir in rice, water chestnuts, soy sauce and sesame oil. Cook, stirring constantly, until rice is coated and heated through, about 3 minutes. Turn off heat and stir half of reserved scallion greens into pork mixture.
6. Divide pork mixture among lettuce leaves; sprinkle with additional scallion greens.