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Pork & Quinoa Lettuce Wraps with Peanut Dipping Sauce

Fresh Asian lettuce wraps filled with sweet and salty pork, tender quinoa and crisp vegetables all drizzled with tangy peanut butter sauce.
Difficulty: Easy
Time: 25-30 min
Calories: 744 Fat: 48g Carbs: 40g Protein: 39g

ABOUT THE DISH

At the Local Crate test kitchen we are are holding on to summer flavors for as long as we can! These fresh and crisp lettuce wraps are a great way to have a low carb meal with a lot of flavor!

Ingredients
Romaine lettuce
Carrot
Green Onions
Garlic
Hoisin
Diakon radish
Daikon radish
Quinoa
Peanut sauce
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Cooking terms for this recipe

Bias slice Cutting or slicing on a diagonal angle
Julienne To slice into thin strips about the size of matchsticks.
Simmer To stew gently below or just at boiling point.

What you need

Small pot with lid

Medium sauté pan

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started. Wash and dry all produce. Mince or grate garlic. Remove root end and outer peel from carrots and discard; then, julienne. Peel daikon radish and discard; then, julienne. Remove leaves from cilantro and discard stem. Remove root from spring onions and discard; then, bias slice. Remove romaine leaves from stem, about 7-9 depending on how big the head of romaine is. Cut lime in half and juice.

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Step 2: COOK QUINOA

Place quinoa in medium pot. Add 1 cup water, bring to boil then reduce to simmer. Cover and cook until tender, about 15 min. Fluff quinoa with fork before serving. While quinoa is cooking, start making peanut sauce (Step #3). Note: After cooking, if water has been absorbed but quinoa isn’t soft/fully cooked add ¼ cup more water, cover and continue cooking until done. Repeat if necessary

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Step 3: MAKE PEANUT SAUCE

Combine peanut butter, 2 Tbsp. lime juice, and tamari sauce in a small bowl. Season with a pinch of salt and pepper. Mix until smooth then, set aside.

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Step 4: COOK THE PORK

Heat 1 Tbsp. of oil in medium sauté pan over medium heat. Add ground pork and garlic. Cook, stirring occasionally, about 8 min. Stir in hoisin and cook for 1-2 min. Remove from heat and set aside. USDA recommends cooking pork to an internal temperature of 165ºF.

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Step 5: ASSEMBLE THE WRAPS

Place 2 Tbsp. pork and 2 Tbsp. cooked quinoa on each romaine leaf distributing along the middle. Top with julienned carrots and daikon radish. Top with cilantro leaves and spring onions.

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Step 6: PLATE YOUR DISH

Divide lettuce wraps between two plates or a large platter. Drizzle with peanut sauce and serve any extra on the side. Enjoy!