52% green, 47% yellow, 1% red
1. Cook rice according to package instructions, omitting any fat. Mince the ginger and garlic and combine with the pork. Mix gently with your fingers just enough to distribute the garlic and ginger throughout the pork. Set aside.
2. Halve the head of lettuce and separate the leaves. Rinse well and set aside to dry. Dice the bell pepper and mince about half of the jalapeno (remove seeds to reduce heat). Cut the cucumber in half and scrape out the seeds with a spoon; dice the remaining cucumber. Slice the mushrooms and peel and dice the carrots. Cut the lime in half and juice.
3. Heat a large nonstick skillet over medium-high heat. Add the pork mixture to the pan and brown, crumbling with a spoon as it cooks. When browned, about 5-7 minutes, transfer the pork and its juices to a large clean mixing bowl and return the pan to the stove over medium-low heat.
4. Whisk together the soy sauce, sugar and lime juice until the sugar is dissolved. Add to the pork mixture.
5. Add the cucumber, peppers, carrots and mushrooms to the hot pan and saute for a minute or less, just enough to warm through. Add to the bowl with the pork and mix together.
6. Separate the two servings of pork mixture, lettuce and rice onto two plates, but let everyone assemble their own lettuce wraps as you eat. That's half the fun!
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Serving Size: 1 Serving (884g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 213 | ||
Calories from Fat: 17 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 86.7mg | 3 % | |
Potassium 2215.5mg | 58 % | |
Total Carbohydrate 47.8g | 14 % | |
Dietary Fiber 13.7g | 55 % | |
Sugars, other 34.1g | ||
Protein 11.5g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 213
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