See Also: Oriental-Style Ground Pork(recipes)
Spanish Style Pork Pasties(recipes)
Thai-Style Pork Kabobs(recipes)
Pork & Peppers Mexican-Style(recipes)
French-Style Pork Stew(recipes)
Thai Pork Curry in the Burmese Style(recipes)
Chinese-style pork patties with chilli dip(recipes)
Bolognese-Style Pork Ragú over Spaghetti Squash(recipes)
Pork and mushroom pie and Gujarati-style green beans(recipes)
Sweet and Sour Pork, Chiu Chow Style(recipes)

Oriental-Style Ground Pork (recipes)


Oriental-Style Ground Pork

Yield: Makes 4 servings



Ingredients:



1package (8 ounces) shredded carrots

1tablespoon sugar

1teaspoon distilled white vinegar or rice vinegar

2green onions with tops

1teaspoon cornstarch

1/2teaspoon chili powder

1/4cup chicken broth

1tablespoon reduced-sodium soy sauce

1tablespoon vegetable oil

1pound ground pork

8large mushrooms, sliced

Boston lettuce leaves









Preparation:





1.Combine carrots, sugar and vinegar in medium bowl; set aside.2.Slice green onions diagonally into 1-inch pieces. 3.Combine cornstarch and chili powder in small bowl. Stir broth and soy sauce into cornstarch mixture until smooth. Set aside.4.Heat wok over medium-high heat 1 minute or until hot. Drizzle oil into wok and heat 30 seconds. Add pork; stir-fry until well browned. Add mushrooms; stir-fry until tender.5.Stir broth mixture until smooth and add to wok. Cook until sauce boils and thickens. Add green onions; stir-fry 1 minute.6.Line serving plate with lettuce leaves. Arrange carrot mixture in layer over leaves. Top with pork mixture. (Traditionally, the lettuce leaves are eaten as a wrapper to hold the ground meat mixture.)







Tip:

Look for firm, fleshy mushrooms with no discoloration or bruises. To store, keep refrigerated, unwashed, in a paper bag or ventilated package up to 5 days. If damp, wrap mushrooms in paper towels before storing. Use as soon as possible for best flavor.