Asian Lettuce Wraps

These aren't too hard, just have your ingredients measured out before you start cooking in the wok.

Keep in mind that white rice cooks in about 20 minutes but brown rice takes about 40. I like to get my brown rice on the stove, then measure out my other ingredients. When the rice has about 15 minutes left, start heating up the wok and both pots will be ready about the same time.

• 4 c water
• 2 c uncooked rice
• 1 T vegetable oil
• 1 lb lean ground pork
• 1 bunch green onions, sliced
• 1 t garlic, chopped
• 14 oz firm or extra firm tofu, cubed
• 2 carrots, grated
• 3 T hoisin sauce (available in the Asian section of the grocery store)
• 2 T soy sauce
• 1 t sesame oil
• 1/2 t chili paste (such as Sriracha)
• 1 head iceberg lettuce

1. in saucepan, combine water and rice-bring to a boil, reduce heat, and let simmer 20 minutes for white rice or 40 minutes for brown rice
2. heat oil in wok to medium high
3. cook pork, onions, and garlic for about 5 minutes
4. add tofu, carrots, and sauces, stirring frequently-cook about 5 minutes
5. remoce from heat and add sesame oil and chili paste
6. serve rice and stir fry mixture with individual lettuce leaves