Health
Healthy Recipe: Asian Lettuce Wraps
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By Rachel F. Johnson
I have seen a few recipes for lettuce wraps in the past, but never tried them because for some stupid, unexplainable reason, I didn’t think they would taste that great. I guess we all make mistakes, right? Because I have now realized that not making these lettuce wraps sooner was definitely a mistake! They are delicious! Looking through the Vitamix recipe book, I found an Asian glaze sauce. The book recommended coating wings in the sauce and serving them as appetizers like Asian Buffalo wings, but I had a different idea. Some pork was already defrosting in our refrigerator, and I had a head of Romaine in the produce drawer. I decided it wouldn’t hurt to simply try to make some lettuce wraps for dinner, and I am so glad I did! I hope you try these and see how great a whole-foods dinner can be!
• 1/4 c. Reduced Sodium Soy Sauce
• 1 Tbsp. Hot Sauce
• 2 Tbsp. Honey
• 1/3 cup Orange Juice
• 2 Tbsp. Grated Ginger
• 2-3 Minced Garlic Cloves
• 1 lb. Pork chops, cut into 1 inch chunks.
• 1/4-1/2 cup finely diced onion
• 4-6 Large Romaine Lettuce Leaves, washed
Place chopped pork in a sealable Ziploc bag. Whisk first 6 ingredients together and pour into Ziploc bag as well. Seal bag and shake, until all pork is coated. Allow to marinate at room temperature at least 1 hour. After an hour, heat a large skillet over medium-high heat. Spray with nonstick cooking spray. Using a slotted spoon, remove pork from bag and cook in skillet until browned, about 5-8 minutes. Pour remaining sauce onto the skillet and allow to simmer about 1-2 minutes. Turn off heat and allow to cool 1-2 more minutes. Now it’s time to assemble! Simply sprinkle 1-2 Tbsp. diced onions along the center of Romaine leaf and then evenly distribute the pork between them. For an extra kick, drizzle some more sauce on top or add a few dashes of hot sauce. I served these with steamed broccoli and carrots (which I also covered with remaining sauce) and some brown rice!
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