Ingredients
1 pound lean ground pork1 medium onion, chopped1/4 cup hoisin sauce4 garlic cloves, minced1 tablespoon minced fresh gingerroot1 tablespoon red wine vinegar1 tablespoon reduced-sodium soy sauce2 teaspoons Thai chili sauce1 can (8 ounces) sliced water chestnuts, drained and finely chopped4 green onions, chopped1 tablespoon sesame oil24 Bibb or Boston lettuce leaves
Preparation
In a large skillet, cook pork and onion over medium heat 6-8 minutes or until pork is no longer pink and onion is tender, breaking up pork into crumbles.
Stir in hoisin sauce, garlic, ginger, vinegar, soy sauce and chili sauce until blended. Add water chestnuts, green onions and oil; heat through. To serve, place pork mixture in lettuce leaves; fold lettuce over filling.
