Categories: Appetizers

Ingredients

• 1 lb. lean ground pork
• i med. onion, chopped
• 1/4 cup hoisin sauce
• 4 garlic cloes, minced
• ` Tbsp. minced fresh gingerroot
• 1 Tbsp. red wine vinegar
• 1Tblsp. reduced-sodium soy sauce
• 2 tsp. Thai chili sauce
• 1 can (8oz) sliced water chestnuts, drained and finely chopped
• 4 green onions, chopped
• 1 Tbsp. sesame oil
• 24 Bibb or Boston lettuce leaes

Directions

1. In a large skillet, cook pork and onion over medium heat 6-8 minutes or until pork is no longer pink and onion is tender, breaking up pork into crumbles.
2. Stir in hoisin sauce, garlic, ginger, vinegar, sou sauce and chili sauce until blended. Add water chestnuts, green onions and oil; heat through. To serve, place pork mixture in lettuce leaves; fold lettuce over filling.

3. Option: freeze cooled meat in freezer containers. To use, partially thaw in refrigerator overnight.heat through in a saucepan, stirring occasionally and adding a little water if necessary.

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