Active Time
20 MIN
Total Time
30 MIN
Yield
Serves : 6 first-course servings
© Ryan Robert Miller

How to Make It

Step 1    

In a medium bowl, combine the ground pork with the bell pepper, garlic, ginger, chile sauce, fish sauce, sesame oil and 1 tablespoon of the grapeseed oil.

Step 2    

In a large skillet or wok, heat the remaining 1 teaspoon of grapeseed oil until shimmering. Add the pork mixture and stir-fry over high heat, breaking it up, until it is cooked through and starting to brown, about 8 minutes. Stir in the water chestnuts, scallions, oyster sauce and cilantro and remove from the heat.

Step 3    

Spoon the pork into bowls. Stack the lettuce leaves on plates. To eat, spoon the pork onto the lettuce leaves, roll up and eat.

Suggested Pairing

Pinot Gris grown in New Zealand's Marlborough region takes on a lush, stone-fruit depth substantial enough to pair with this aromatic, Asian-influenced pork dish.

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