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Ingredientes
- 1-1/2 tsp cornstarch
- 3 TBSP soy sauce
- 2 TBSP oyster sauce
- 1 TBSP cold water
- 1 TBSP hoisin sauce
- 1 tsp. sugar
- 1 tsp. canola oil
- FILLING:
- 1 lb. ground pork
- 1 cup chopped celery
- 1 cup sliced fresh shiitake mushrooms
- 3/4 cup sliced water chestnuts, drained and chopped
- 1 tsp. canola oil
- 6 green onions, finely chopped
- 2 garlic cloves, minced
- 1/2 tsp. crushed red pepper flakes
- 1 pkg. (8.8 ounces) thin rice noodles
- 12 large lettuce leaves
Direcciones
- In a small bowl, combine the first seven ingredients until smooth; set aside.
- In a large skillet, cook pork over medium heat until no longer pink; drain. Remove and keep warm. In the same pan, stir-fry the celery, mushrooms and water chestnuts in oil until crisp-tender. Add the onions, garlic and pepper flakes; stir-fry 1 minute longer. Add pork; heat through.
- Meanwhile, cook noodles according to package directions. Rinse under cold water; drain well and set aside.
- Stir cornstarch mixture; add to pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Divide rice noodles among lettuce leaves; top with pork mixture. Fold lettuce over filling.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 12 servings | |
| Calories 238 | |
| Calories from Fat 83 | 35% |
| Total Fat 9.28g | 12% |
| Saturated Fat 3.1g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 413mg | 17% |
| Potassium 377mg | 11% |
| Total Carbs 28.45g | 8% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.56g | 1% |
| Protein 9.35g | 15% |
