Sweet Chili Pork Lettuce Boats with Kale

Clock Icon 40 minutes |
Servings: 6-8 |
Prep: 20 minutes |
Cook: 20 minutes

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 (75 mL) unsalted peanuts, chopped

Method

  1. In large skillet, heat oil over medium-high heat. Add garlic and ginger; cook until fragrant, about 1 minute.
  2. Add pork to skillet; thoroughly cook until no pink remains, breaking up larger pieces with spatula, about 10 minutes.
  3. Add carrots, snap peas, mushrooms and kale. Stir to combine; cook 3-4 minutes.
  4. Stir in chili sauce; cook 1 minute more.
  5. 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.

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