Recipe courtesy of Nina Simonds

Saucy Hoisin Pork Roll-Ups

Getting reviews...
I love informal wrap dishes where stir-fried foods are scooped into lettuce, Mandarin pancakes, or flour tortillas and eaten with your hands. To save time, you can chop the water chestnuts coarsely in the food processor.
  • Level: Easy
  • Yield: 6 servings
Share This Recipe

Ingredients

Sauce (combine in a small bowl):

Directions

  1. Cut the tofu horizontally in half and wrap in paper towels. Put a heavy weight, such as a pot, on top. Let drain while preparing the other ingredients, changing the towels once. Cut the tofu into 1/4-inch dice. Place the ground meat in a shallow dish, add the soy sauce, and toss lightly.
  2. Blanch the water chestnuts in boiling water for 10 seconds, refresh in cold water, and drain. Chop coarsely. 
  3. Trim and discard the core of the lettuce. Separate the leaves, trimming the stem ends, and flatten with a knife. Arrange in a serving bowl or basket. 
  4. Heat a wok or skillet over medium-high heat. Add 1/2 tablespoon of the oil and heat until very hot, about 15 seconds. Add the ground meat and stir-fry, mashing to break up the large pieces, until the meat changes color and is cooked through. Drain in a colander. 
  5. Wipe the pan and reheat with the remaining 1 tablespoon oil until very hot. Add the minced garlic, ginger, and scallions and stir-fry until fragrant, about 15 seconds. Add the water chestnuts and toss lightly until heated through. Add the diced tofu and Sauce. Stir-fry to coat the tofu with the sauce, then cook, covered, for 1 1/2 minutes. Uncover and continue cooking until the sauce has thickened. Add the cooked meat and edamame and toss to coat. Scoop onto a serving platter or bowl and serve with the lettuce. To serve, spoon some of the mixture into a lettuce leaf, roll it up, and eat with your fingers.

Cook’s Note

VARIATIONS: For a vegetarian version, omit the meat and double the amount of tofu. Replace the ground pork with turkey or beef. For extra spice, add 1 teaspoon chili paste with garlic or crushed red pepper flakes when you add the other seasonings.

Fudge Factor

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …