Pork Lettuce Wraps
2 Tbsp. oil
1 lb. ground pork (or chicken, or turkey, yum)
1/4 c. hoisin sauce
3 Tbsp. soy sauce
2 Tbsp. water
1 Tbsp. Asian chili-garlic sauce
1 red bell pepper, chopped into 1/4" pieces
1-8 oz. can water chestnuts, drained and chopped
1 Tbsp. grated fresh ginger
1 head Bibb lettuce
Heat 1 Tbsp. oil in a 12" nonstick skillet over med-high heat until just smoking. Add pork and cook, breaking up with a spatula, until no longer pink.
While pork cooks, whisk hoisin sauce, soy sauce, water, and chili-garlic sauce together in a large bowl.
When pork is cooked, add to bowl with hoisin mixture.
Heat remaining 1 Tbsp. oil in now empty skillet over med-high heat until shimmering. Add bell pepper and water chestnuts and cook until pepper softens (about 4 minutes).
Add ginger to skillet and cook until fragrant (30 seconds).
Add pork mixture back to skillet, bring to a simmer and cook until thickened (about 1 minute)
Serve in lettuce leaves.
**You can find hoisin sauce and Asian chili-garlic sauce in the ethnic foods area of most supermarkets.
**Want something besides lettuce? Try Nappa cabbage for a little more crunch.