Peanut Pork And Vermicelli Summer Wraps
3-4 servings
Inspired by a recipe in the June 2006 issue of Gourmet Magazine, this dish can be made without the peanut butter. The pork can also be served over rice. Be sure to chop everything before you turn on the stovetop.
Read more about this recipe at hogwash.
2 (50-gram) packages vermicelli (bean thread noodles)
2 tablespoons vegetable or peanut oil
2 tablespoons finely chopped fresh ginger
2 large cloves garlic, chopped
6 scallions, thinly sliced (green and white parts divided)
1 pound pork tenderloin, chopped into 1/2-inch pieces
1 (8-ounce) can water chestnuts, rinsed and chopped
1/2 cup bottled teriyaki sauce (such as Trader Joe’s Soyaki)
3 tablespoons smooth peanut butter
Asian chili sauce, such as sriracha, to taste (optional)
12 large lettuce leaves (Green Leaf, Red Leaf, Oak Leaf or French Crisp work well)
prep: 20 minutes
total: 35 minutes, (plus time to prepare vermicelli)
strainer
large skillet (or wok)
1. Prepare the vermicelli according to package instructions. Rinse well with cold water after softening and set aside in a strainer to drip dry.
2. Heat a large skillet over medium-high heat.
3. When very hot, add the oil, then add the ginger, garlic and the white parts of the scallions.
4. Cook for 30 seconds, stirring constantly, then add the pork, and cook, stirring and breaking the pieces of meat apart, for 2 minutes, or until almost no pink remains.
5. Add the water chestnuts and teriyaki sauce, and simmer until the sauce is very thick and caramel-like, about 5 minutes, stirring occasionally.
6. Remove from heat, stir in the peanut butter, and season with sriracha, if desired. Stir in the green parts of the scallions.
7. To assemble, arrange a small handful of noodles and a few scoops of the peanut-pork mixture inside a lettuce leaf (along the spine of the leaf, so that when you roll it the spine doesn’t break), and roll it up like a burrito.
