The lettuce wraps at P.F. Changs are one of the few things I like there and when I saw a recipe for a similar dish in Cooking Light I new we had to give it a try. Even with the little bit of leftover filling went fast. Scott ate 3 large wraps and I had 1 1/2 and the dogs sat staring and drooling while we were eating this. It must have smelled good.
I definitely prefer cabbage to lettuce, it stays crispier and I feel like it holds the filling in better. I am a messy eater and these stayed together and I only had a few drips of sauce on my plate. Shocking that it didn’t end up on the shirt I was wearing.
Pork Cabbage Wraps
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Keywords: pork Chinese
6032953Ingredients (Serves 4)
- 1 small head green cabbage
- 2 tablespoons lower-sodium soy sauce
- 2 tablespoons dark sesame oil
- 1 tablespoon peanut sauce
- 1 teaspoon cornstarch
- 1 (8-ounce) boneless pork loin, trimmed
- 1/2 cup matchstick-cut carrots
- 2-3 portobello mushroom caps, thinly sliced
- 2 tablespoons canola oil, divided
- 3/4 cup sliced green onions
- 3 tablespoons water
Instructions
Reserve 8 cabbage leaves. Shred remaining cabbage to measure 2 cups.
Combine soy sauce and next 3 ingredients in a large bowl
Cut pork crosswise into 1/4-inch-thick slices. Stack several slices vertically; slice pork into 1/4-inch-thick pieces. Repeat procedure with remaining pork.
Add pork, carrots, and mushrooms to soy sauce mixture; toss.
Heat a large skillet over medium-high heat. Add 1 tablespoon oil. Add onions; sauté 30 seconds. Add shredded cabbage and water; sauté 2 minutes. Remove cabbage mixture from pan.
Add remaining 1 tablespoon oil. Add pork mixture; sauté 3 minutes or until done. Add cabbage mixture; toss.
Place about 1/3 cup pork mixture into each of 8 reserved cabbage leaves. Top with hot sauce if needed.
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