Asian-style Pork-Veggie Rice Lettuce Wraps
4 dinner servings or 12 appetizer servings
4 cups cooked rice
OR 2 cups uncooked white rice cooked in 4 cups water
1 tablespoon vegetable oil
1 pound lean ground pork (may substitute extra tofu)
1 bunch green onions, thinly sliced
1/2 teaspoon minced garlic
1 (14 ounce) package firm tofu, drained and cubed
2 carrots, shredded
3 tablespoons hoisin sauce
2 tablespoons soy sauce
1 teaspoon sesame oil
1/4 teaspoon hot chile paste
optional ingredients, such as peanuts, peppers, shrimp, steamed rice noodles, diced teriyaki chicken, scrambled egg, or bean sprouts
1 head iceberg lettuce leaves, separated
1/2 to 1 cup soy sauce and/or hoisin sauce for serving
Cook the rice or warm the cooked rice. To cook rice, in a saucepan combine the water and rice. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 20 minutes, until water is absorbed. Set aside and keep warm.
Heat oil in a wok over medium-high heat. Cook the pork, green onions, and garlic for 5 to 7 minutes, or until lightly brown. Add the tofu, carrots, Hoisin, and soy sauce, and any optional vaggies, stirring frequently until heated through. Remove from heat, and stir in the sesame oil and chile paste.
To serve, spoon a small amount of rice into each lettuce leaf, top with the stir-fry mixture, and drizzle with additional soy sauce or hoisin sauce. Dust with chopped peanuts. Wrap the lettuce leaf to enclose the filling.