Ingredients
-
1/3
-
3
-
2
-
2
-
1
-
2
-
1/4
-
1
-
-
-
-
-
-
-
Directions
Ginger Pork Lettuce Wraps, this recipe is adapted from the march 2005 food and wine magazine easy and tasty, 2 requirements to weeknight dinners i served this as an appetizer, but i guess it could be a light lunch too The meat should be sliced very thin before it’s boiled; to make slicing easier, freeze the loin for an hour first The kimchi, a Korean pickled cabbage is sold in supermarkets and Asian groceries there are also alot of good recipes here, i recommend recipe #50792 kimchee in a day by sharon 123
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a Small Dry Skillet, Toast the Pine Nuts Over Low Heat, Stirring Frequently, Until Fragrant and Lightly Browned, About 3 Minutes. |
|
2
Done
|
Transfer the Pine Nuts to a Small Bowl and Let Cool. |
|
3
Done
|
in a Large Saucepan, Combine the Water With the Salt and Bring to a Boil Over High Heat. |
|
4
Done
|
Add the Pork and Cook, Stirring, Until White, About 1 1/2 Minutes. |
|
5
Done
|
Drain the Pork in a Colander, Then Transfer It to a Serving Bowl and Toss With the Ginger. |
|
6
Done
|
Spread the Lettuce Leaves in a Basket and Spoon the Kimchi Into a Small Bowl. |
|
7
Done
|
Serve Yourselves, Filling the Lettuce Leaves With Hoisin Sauce,the Ginger Pork, Kimchi and Pine Nuts. |
