Easy Asian-Inspired Ground Pork & Carrot Stir-Fry Recipe

INGREDIENTS

1 package (8 ounces) shredded carrots 1 tablespoon sugar 1 teaspoon distilled white vinegar or rice vinegar 2 green onions with tops 1 teaspoon cornstarch 1/2 teaspoon chili powder 1/4 cup chicken broth 1 tablespoon reduced-sodium soy sauce 1 tablespoon vegetable oil 1 pound ground pork 8 large mushrooms, sliced Boston lettuce leaves

PREPARATION:

1. Combine carrots, sugar and vinegar in medium bowl; set aside.
2. Slice green onions diagonally into 1-inch pieces.
3. Combine cornstarch and chili powder in small bowl. Stir broth and soy sauce into cornstarch mixture until smooth. Set aside.
4. Heat wok over medium-high heat 1 minute or until hot. Drizzle oil into wok and heat 30 seconds. Add pork; stir-fry until well browned. Add mushrooms; stir-fry until tender.
5. Stir broth mixture until smooth and add to wok. Cook until sauce boils and thickens. Add green onions; stir-fry 1 minute.
6. Line serving plate with lettuce leaves. Arrange carrot mixture in layer over leaves. Top with pork mixture. (Traditionally, the lettuce leaves are eaten as a wrapper to hold the ground meat mixture.)

Tip Look for firm, fleshy mushrooms with no discoloration or bruises. To store, keep refrigerated, unwashed, in a paper bag or ventilated package up to 5 days. If damp, wrap mushrooms in paper towels before storing. Use as soon as possible for best flavor. This recipe appears in: Asian