I love so many Asian flavors and textures, and this dish is no exception. This recipe contains a blend of ground pork and chicken; alternatively, you could use all chicken, all pork, or all beef. (That said, I do prefer the flavor that’s derived from using half pork and half chicken.) The addition of shiitake mushrooms, water chestnuts, bean sprouts, and lettuce adds refreshing textural elements and enhances the dish’s flavor profile. This can also be served as an appetizer. — Chef Jason Roberts, Good Food Fast.
Serves 8 as an appetizer or 4 as an entrée.
- 2 Tablespoons olive oil
- ½ Pound ground chicken
- ½ Pound ground pork
- 2 Tablespoons finely chopped fresh ginger
- 4 French shallots, peeled and finely diced, divided
- 6 fresh shiitake mushrooms, finely chopped
- 1 small can (about 5.2 ounces) water chestnuts, drained and finely diced
- 2 Cups bean sprouts
- ½ Teaspoon dried chile flakes
- 3 Tablespoons tamari sauce
- 2 Tablespoons gluten-free hoisin sauce
- ½ Cup mint leaves, shredded
- 1 head lettuce (iceberg, Boston, Bibb, or radicchio), split in half and separated into lettuce cups
Heat the oil in a wok or frying pan until it’s hot, then add the ground chicken and pork, ginger, and half the shallots. Stir-fry until the mixture has browned.
Add the mushrooms, water chestnuts, bean sprouts, and chiles, and toss well. Stir in the tamari, hoisin sauce, remaining shallots, and mint, and mix well.
Serve in lettuce cups.