Categories: May2010, asian, bean sprouts, chinese, lettuce, pork, try*this

Ingredients

• 1 tablespoon peanut oil
• 2 teaspoons finely chopped ginger
• 2 cloves garlic, finely chopped
• 1 pound ground pork
• Salt and pepper to taste
• 1/2 pound sliced button mushrooms
• 1/2 small red onion, thinly sliced
• 2 tablespoons dry sherry
• 1 tablespoon low-sodium soy sauce, plus more to taste
• 1 tablespoon sweet chili sauce, plus more for dipping
• 1 small red bell pepper, cored, seeded and thinly sliced
• 1 large carrot, cut into matchsticks
• 1 cup mung bean sprouts (optional)
• 2 ribs celery, thinly sliced
• 1/3 bunch cilantro, chopped
• 12 leaves iceberg lettuce
• 2 green onions, thinly sliced

Directions

1. Heat oil in a large skillet or wok over medium high heat. Add ginger and garlic and cook until fragrant, about 30 seconds. Add pork, salt and pepper and stir-fry until cooked through, about 5 minutes. Add mushrooms and red onion and stir-fry until just softened, about 2 minutes. Add sherry, soy sauce and chili sauce and stir-fry for 2 minutes.

2. Add peppers, carrots, sprouts and celery and stir-fry until just tender, 1 to 2 minutes. Transfer pork (OR CHICKEN) mixture to a large platter. Arrange cilantro, lettuce and green onions alongside pork and serve with extra chili sauce on the side, if you like.

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