I love getting lettuce wraps or Pork San Choy Bow when dining out but unfortunately, what seems to be a healthy choice tends to be loaded with sodium and sugar. This at-home version cuts out the additives while remaining every bit as delicious.
I use coconut aminos as an alternative to soy sauce for this Pork San Choy Bow. However, if you prefer to use soy sauce, I suggest replacing the coconut aminos with 2 tablespoons of low-sodium soy sauce and 2 tablespoons of stock. I mince the pork loin because I like the texture of lettuce wraps, but this also works well with ground pork; make sure that when you marinade it, you break up the ground pork a bit so that the marinade coats it evenly.
Pork San Choy Bow
Print RecipeIngredients
- ¼ cup of coconut aminos
- 1 tablespoon of fresh ginger, grated
- ¼ teaspoon of red pepper flakes
- 2 cloves of garlic, finely minced
- 1 ⅓ pound of pork loin
- 1 tablespoon extra virgin olive oil or coconut oil
- 1 cup of shitake mushrooms, stems removed and diced
- 1 tablespoon of green onions, diced
- 1 to 2 heads of butter, romaine or lettuce of your choice, leaves rinsed and patted dry
Instructions
- Whisk coconut aminos, grated ginger, red pepper flakes, and garlic in a large, resealable plastic bag.
- Mince the pork, then add it to the bag. Seal the bag and mix the ingredients, making sure the marinade well coats the pork. Place the bag in a bowl to ensure any leaks get contained and refrigerate for at least 6 hours.
- Fifteen minutes before you want to serve the lettuce wraps, preheat a large skillet or wok over medium heat. Add extra virgin olive oil or coconut oil.
- Add the diced shitake mushrooms to the skillet and cook until browned and softened, about 5 minutes.
- Add the pork and green onions to the pan and cook until the chicken is fully cooked through about 6 to 8 minutes.
- Transfer to a bowl and serve with the lettuce leaves.
