Iceberg Lettuce and Spiced Pork- July 23,2008

Iceberg Lettuce at one time was the only lettuce that you could find in the grocery stores…… but today there is a plethora of choices and iceberg has become the uncool choice. However, local iceberg is now available at the farmers’ markets and it has beautiful color and is full of flavor. If it is available at your market give it a try…………….. this recipe is great in the summer, highlights the fresh iceberg and the kids get a chance to play with their food!

Iceberg Lettuce Wraps with Spiced Pork

Ingredients

· 2 tablespoons oyster sauce

· 2 tablespoons water

· 1 tablespoon hoisin sauce

· 1 tablespoon rice vinegar

· 1 tablespoon dry sherry

· 2 teaspoons cornstarch

· 1 teaspoon brown sugar

· 1 teaspoon reduced-sodium soy sauce

· 1 teaspoon sesame oil

· 3 teaspoons canola oil

· 1 pound thin center-cut boneless pork chops

· 2 cloves garlic

· 1 tablespoon minced fresh ginger

· 1 8-ounce can sliced water chestnuts

· 1 8-ounce can sliced bamboo shoots

· 8 ounces shiitake mushrooms

· 1 1/2 teaspoons sugar mixed with 1/4 teaspoon ground cinnamon

1 head iceberg lettuce

1. To prepare sauce: Combine oyster sauce, water, hoisin sauce, vinegar, sherry (or rice wine), cornstarch, brown sugar, soy sauce and sesame oil in a small bowl.

2. To prepare stir-fry: Heat 2 teaspoons canola oil over medium-high heat in a large nonstick skillet or wok. Add pork; cook, stirring constantly, until no longer pink, about 4 minutes. Transfer to a plate. Wipe out the pan.

3. Add remaining 1 teaspoon oil, garlic and ginger; cook, stirring constantly, until fragrant, 30 seconds. Add water chestnuts, bamboo shoots and mushrooms; cook, stirring often, until the mushrooms have softened, about 4 minutes. Return the pork to the pan and add the sauce. Cook, stirring constantly, until a thick glossy sauce has formed, about 1 minute. Serve sprinkled with scallions and wrapped in lettuce leaves.

(recipe from Eating Well)