Recipe: Oriental-Style Ground Pork Wraps (served in lettuce leaves)

ORIENTAL-STYLE GROUND PORK WRAPS

FOR THE CARROT MIXTURE:
1 (8 ounces) package shredded carrots
1 tablespoon sugar
1 teaspoon distilled white vinegar (or rice vinegar)
FOR THE BROTH MIXTURE:
1 teaspoon cornstarch
1/2 teaspoon chili powder
1/4 cup chicken broth
1 tablespoon reduced-sodium soy sauce
FOR THE STIR FRY:
1 tablespoon vegetable oil
1 pound ground pork
8 large fresh mushrooms, wiped clean with paper towels, sliced
2 green onions with tops, sliced diagonally into 1-inch pieces
FOR SERVING:
Boston lettuce leaves

TO PREPARE THE CARROT MIXTURE:
Combine carrots, sugar and vinegar in medium bowl; set aside.

TO PREPARE THE BROTH MIXTURE:
Combine cornstarch and chili powder in small bowl. Stir broth and soy sauce into cornstarch mixture until smooth. Set aside.

TO PREPARE THE STIR FRY:
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.

Stir broth mixture until smooth and add to wok. Cook until sauce boils and thickens. Add green onions; stir-fry 1 minute.

TO SERVE:
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).

Makes 4 servings
Source: Recipe booklet: Best Recipes, Great Tasting Wraps