Asian Lettuce Wraps
  • 2 tablespoons brown sugar
  • 2 tablespoons soy sauce
  • 1/2 teaspoon rice wine vinegar
  • 1 pound lean ground pork (I use Italian chicken sausage)
  • 1 bunch (1/4 cup) green onions, thinly sliced
  • 1 carrot (1/2 cup), diced
  • 8 ounce can water chestnuts, drained and diced (I use a little celery)
  • 4 ounce can mushrooms, drained and diced
  • 1 teaspoon prepared crushed garlic
  • 1 head butter lettuce, leaves washed and dried
  • In a small bowl, whisk together the brown sugar, soy sauce, and rice wine vinegar. Set aside.
  • Heat a large skillet or saute pan over medium-high heat.
  • Brown pork, making sure to break it up in small pieces. Drain off any excess fat.
  • Reduce heat to medium, and add the onions, carrot, mushrooms, celery, and garlic.
  • Cook and stir for 2-3 minutes until vegetables start to become tender.
  • Add sauce and heat through.