Sweet Chili Pork Lettuce Boats with Kale
40 minutes |
Servings:
6-8 |
Prep:
20 minutes |
Cook:
20 minutes
Sweet Chili Pork Lettuce Boats with Kale
40 minutes
Servings:
6-8
Prep:
20 minutes
Cook:
20 minutes
Sweet Chili Pork Lettuce Boats with Kale
40 minutes
Servings:
6-8
Prep:
20 minutes
Cook:
20 minutes
Ingredients
Ingredients
- 1 Tbsp (15 mL) canola oil
- 3 cloves garlic, minced
- 1 Tbsp (15 mL) grated ginger root
- 1 lb (0.5 kg) lean ground pork
- 1 cup (250 mL) matchstick Peak of the Market carrots
- 1 cup (250 mL) diagonally sliced sugar snap peas
- 1 cup (250 mL) finely chopped mushrooms
- 1 cup (250 mL) finely chopped packed baby kale leaves
- ¼ cup (50 mL) sweet chili sauce, plus more for drizzling
- Salt and ground black pepper to taste
- 3 oz (85 g) rice vermicelli, cooked according to package directions
- Romaine lettuce leaves
- ⅓ cup (80 mL) unsalted peanuts, chopped
Method
- In large skillet, heat oil over medium-high heat. Add garlic and ginger; cook until fragrant, about 1 minute.
- Add pork to skillet; thoroughly cook until no pink remains, breaking up larger pieces with spatula, about 10 minutes.
- Add carrots, snap peas, mushrooms and kale. Stir to combine; cook 3-4 minutes.
- Stir in chili sauce; cook 1 minute more.
- To assemble, spoon a small amount of vermicelli noodles onto lettuce leaf. Top with ¼-cup pork mixture. Drizzle with additional sweet chili sauce and garnish with chopped peanuts. Serve immediately.