GROUND PORK AND WATER CHESTNUTS IN LETTUCE CUPS

"In Asian cooking, iceberg lettuce is tossed into soups and stir fries like you would any vegetable. Here it s used in two ways, as an ingredient and as a wrapping. Iceberg is prone to tearing, so if you’re worried about imperfect “cups,” butter lettuce or red leaf lettuce is a better bet. Personally, I don’ think anything can match the crisp and cooling qualities of iceberg, so I look for small, well formed heads of iceberg, and buy two just to be safe. As a nontraditional alternative, try using radicchio leaves for the “cups.” They are just the right size for a first course and add a nice bit of color."

1/4 cup bean sauce or black bean garlic sauce
1 teaspoon sugar
1 teaspoon chili sauce such as sambal oelek
1 tablespoon rice vinegar
2 large heads iceberg lettuce
1 tablespoon vegetable oil
1 teaspoon finely chopped garlic
1 pound ground pork
10 fresh water chestnuts, peeled and finely chopped
1/4 cup chopped green garlic chives

In a small bowl, stir together the bean sauce, sugar, chili sauce, and rice vinegar and set aside.

Using a paring knife, core each head of lettuce. Separate the roundest outer leaves from each head, taking care not to tear them. You should have at least 8 nicely formed “cups.” Gently wash, pat dry, and set aside. Using a knife, finely shred enough of the remaining lettuce to make 1 cup.

In a wok or large, deep skillet over medium high heat, heat the oil. Cook the garlic for 15 seconds until fragrant. Add the ground pork, breaking it up with a spatula as much as possible, and cook, stirring, for about 5 minutes, or until the meat is no longer pink. Drain off any fat.

Return the pan to medium heat. Add the bean sauce mixture and stir to mix well. Add the water chestnuts and continue to cook, stirring, for a few minutes. Add the shredded lettuce and cook for about 1 minute, or until the lettuce wilts. Add the garlic chives and cook for 15 seconds longer. Remove from the heat.

Spoon 3 to 4 tablespoons of the pork mixture into each lettuce cup and arrange on a platter or individual plates. Serve at once. This is delicious, but messy, finger food, so have napkins on hand.

Makes: 8 servings as a first course
Source: Source: Asian Vegetables by Sara Deseran