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A hamburger without a bun looks like the loneliest piece of meat. And a hotdog without a bun will just roll right off your paper plate and onto the grass. It’s the summer holiday dilemma for so many trying to reduce the carbs or gluten in their diet.
Instead of choosing between the two, choose something else. Because if you’ve made drastic changes to your diet, then it’s a great time to try new, healthier foods as well.
Many of you have contacted me about posting Asian recipes with low-gluten or low-carb diets in mind. So as a healthier alternative to another bun-less hotdog and hamburger summer, start by trying out these Hoisin & Five Spice Pork Lettuce Wraps.
Ground pork is stir-fried in a wok or large skillet with a mix of savory hoisin sauce, Penang-style Chinese Five Spice, and a few basic Chinese ingredients like soy sauce, rice wine, and toasted sesame oil. Radishes and cucumber slices are then added in for a fresh crunch.
You can enjoy the Hoisin & Five Spice Pork and veggies as is in a bowl. Or pile it on a large lettuce leaf and eat it with your hands. The lettuce wraps are always more fun, but be sure to make extra on the summer holidays, since the hamburger and hotdog eaters will be eyeing your dish with curiosity and the hunger to try something new.
If you do cook up these Hoisin & Five Spice Pork Lettuce Wraps for a summer party, set up everything in separate bowls and let your guests make their own. One plate with lettuce leaves, one with stir-fried ground pork, one with radishes and cucumbers, and one with toasted sesame seeds. And finally a dish of some chili sauce for those who love a little bit of heat.Print
- 1 lb ground pork
- 1.5 tbsp hoisin sauce
- 1 tbsp reduced sodium soy sauce
- 1 tsp of Season with Spice’s Penang-style Chinese Five Spice
- 1 tbsp Chinese rice wine or dry sherry
- 1 tbsp peanut oil or vegetable oil
- 1 tbsp finely grated ginger
- Dashes of toasted sesame oil
- 1 English cucumber – diced
- 5–6 radishes – diced
- 2–3 scallions – chopped
- 2 tbsp Toasted Sesame Seeds
- Lettuce leaves such as butter lettuce, iceberg lettuce or green leaf lettuce
- In a small bowl, combine hoisin sauce, reduced sodium soy sauce, Penang-style Chinese Five Spice, and Chinese rice wine/ dry sherry. Set aside.
- Heat a wok or large skillet over high heat. Swirl in oil to coat. Add in the minced ginger, and stir-fry 10 seconds or until fragrant. Next, add in the ground pork and stir-fry the meat until almost cooked through, about a minute. Add in the sauce and cover for 30 seconds. Then uncover and stir-fry for another 1-2 minutes, or until the sauce has reduced. Swirl in dashes of toasted sesame oil. Remove from heat, and add cucumber, radishes and scallions (or keep the radishes and cucumbers separate)
- On the table, place out plates of lettuce leaves, stir-fried ground pork, and radishes & cucumbers, as well as dishes of toasted sesame seeds and chili sauce. Then have the family or your party guests make their own lettuce wraps.
If you make a big batch, the leftovers can be served over brown rice or rice noodles the next day.
- Serving Size: 15 - 18 lettuce wraps