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Pork Crystal Fold

salads, pork, stirfry - pork

1 pound lean ground pork
1 onion; chopped
2 cloves garlic; minced
1 can (8 oz) sliced water chestnuts; drained
1/2 can (8 oz) bamboo shoots; drained (optional)
1/4 cup peanut butter
2 tablespoons (each) cider vinegar and soy sauce
1 large carrot; grated
8 large leaves iceberg or leaf lettuce
----Spicy Cucumber Salad----
1 English cucumber
1 cup radishes; sliced
1 shallot; thinly sliced
1/4 cup cider vinegar
2 tablespoons fish sauce
2 teaspoons granulated sugar
1/2 teaspoon hot pepper flakes

In large nonstick skillet, brown pork over medium-high heat until no longer pink, breaking up with spoon. Drain off any fat. Transfer meat to bowl. Add onion and garlic to pan; cook, stirring, for 2 minutes. Return pork to pan; add water chestnuts, and bamboo shoots (if using). Whisk together peanut butter, 3 tablespoons hot water, vinegar and soy sauce; stir into pan and cook for 2 minutes. Divide pork mixture then grated carrot among lettuce leaves. Fold lettuce over filling and roll up. Spicy Cucumber Salad Cut cucumber in half lengthwise; thinly slice crosswise. In large bowl, toss together cucumber, , sliced, shallot, cider vinegar, fish sauce, sugar and hot pepper flakes; let stand for 10 minutes.

Contributor: Canadian Living Magazine, May, 2000

Yield: 4 servings

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