02/19/15 - 1:30 -Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman interview TV food network celebrity chef, Robert Irvine. His Restaurant Impossible TV program is one of the most popular shows on the network. He’ll discuss how he rehabs the restaurants in 48 hours with only $10,000.
Chinese Pork in Lettuce Puffs with Rice and Peas – quick dinner to celebrate the Chinese New Year
Celebrate Chinese New Year with Chinese Pork in Lettuce Puffs. Savory pork wrapped in lettuce puffs with slivers of cool cucumber and tangy scallions have a crisp texture and a unique presentation.
Recipes
Chinese Pork in Lettuce Puffs
1 tablespoon low-sodium soy sauce
1 tablespoon dry sherry
2 medium garlic cloves, crushed
1 tablespoon chopped fresh ginger
1 tablespoon honey
3/4 pound pork tenderloin, visible fat removed, cut into 1/2-inch pieces
2 teaspoons sesame oil
Salt and freshly ground black pepper
For garnish:
2 scallions (about 1/2 cup)
1/2 medium cucumber (about 3/4 cup cut into slivers)
4 large iceberg lettuce leaves
3 tablespoons hoisin sauce
Mix soy sauce, sherry, garlic, ginger, and honey, together in a bowl. Add pork to marinade while you prepare the garnishes.
Prepare garnishes: Wash and remove root end and damaged leaves from scallions. Cut into 4-inch pieces. Slice each piece lengthwise into long slivers. Place in small bowl. Peel and cut cucumber into 4 inch pieces, then cut lengthwise into thin slivers. Place in another small bowl. Remove lettuce leaves from lettuce in whole pieces. They will form a cup. Wash and drain them. Place in large serving bowl. Spoon Hoisin Sauce into small serving bowl.
Heat sesame oil in a wok or skillet on high heat until smoking. The pork will absorb most of the marinade. Add pork and any extra marinade to the wok. Separate any pieces that cling together. Cook without moving the pork for 1 minute. Turn and stir-fry 2 minutes. Sprinkle with salt and pepper to taste. Spoon into a small bowl.
To serve, place bowls with scallions, cucumber, lettuce, hoisin sauce and pork on the table. Take one lettuce leaf and spoon a little sauce onto it, add a few scallion and cucumber slivers and some pork. Roll up and eat like a sandwich. Makes 2 servings.
Brown Rice and Peas
1 cup water
1 cup 10-minute brown rice
1 cup frozen petite peas
3 teaspoons sesame oil
Salt and freshly ground black pepper
Bring the water to a boil in a medium-size saucepan over high heat. Add rice, cover with a lid and simmer 5 minutes. Remove from heat, add peas, replace the cover, and let sit 5 minutes. Add sesame oil and salt and pepper to taste. Toss well. Makes 2 servings.
Nutrition Information
Chinese Pork in Lettuce Puffs:Per serving: 380 calories (27 percent from fat), 11.5 g fat (2.8 g saturated, 6.2 g monounsaturated), 108 mg cholesterol, 39.8 g protein, 28.0 g carbohydrates, 3.7 g fiber, 751 mg sodium. Brown Rice and Peas: Per serving: 267 calories (21 percent from fat), 6.1 g fat (0.9 g saturated, 3.8 g monounsaturated), 0 mg cholesterol, 7.4 g protein, 45.6 g carbohydrates, 4.6 g fiber, 84 mg sodium.
Shopping List
To Buy: 3/4 pound pork tenderloin, 1 small bottle dry sherry, 1 small bottle low-sodium soy sauce, 1 small bottle hoisin sauce, 1 small package frozen petite peas , 1 bottle sesame oil, 1 small bunch scallions, 1 medium cucumber, 1 small head iceberg lettuce, 1 small piece fresh ginger
Staples: Garlic, honey, 10-minute brown rice, salt, black peppercorns
Helpful Hints
- A quick way to chop ginger is to grate it with the skin on.
- For easy stir-frying, place all of the prepared ingredients on a cutting board or plate in order of use. You won’t have to look at the recipe once you start to cook.
- Make sure the wok or skillet is very hot before adding the ingredients.
Countdown:
- Make rice.
- While rice cooks, prepare ingredients.
- Stir-fry pork.
Copyright © Linda Gassenheimer
© Linda Gassenheimer
Linda Gassenheimer is the author of 20 books including her newest, The Flavors of the Florida Keys and Fast and Flavorful: Great Diabetes Meals from Market to Table. Follow Linda on Twitter: @LGassenheimer, Facebook: Linda Gassenheimer
