Minced pork in lettuce cups from Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories (page 82) by Grace Young

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Serve as part of a multicourse meal. Can substitute jicama or Asian pear for fresh water chestnuts, and dry sherry for Shaoxing.

  • tahnee359753 on February 10, 2026

    Served these as part of my Superbowl spread. I used iceberg lettuce instead of bibb lettuce and added almost twice the amount of shitake mushrooms called for. Very tasty. These went fast!

  • Delys77 on February 11, 2025

    I ground some shoulder and Loin to make the pork mince. I also added a bit more wine and soy, plus a dash of hoisin in the actual sauté. Lastly we used fresh mushrooms and celery instead of water chestnuts. For us this was very nice, but we did also serve with a bit chili garlic sauce in the wraps.

  • katiesue28 on January 31, 2024

    I substituted daikon for fresh water chestnuts, so maybe that made a difference. Unfortunately I did not find this recipe to be as flavorful as I hoped. Love this cookbook, but there are better lettuce wrap recipes out there.

  • gquillen on September 19, 2018

    I made this with asian pear instead of fresh water chestnut and that tasted very good. I'd like more flavor, so definitely use hoisin or other sauce, and maybe try adding ginger and/or more garlic to the stir fry.

  • Breadcrumbs on January 11, 2011

    p. 82 - We really liked this and would definitely make it again, even serve it to guests, but, and I must note this, in our view, it did need a flavor boost and I served the wraps with a dipping sauce that I make for gyoza that really did the trick. Though Young calls for dried shitakes, I had fresh so I used those. I have also found her recipes to contain more salt than we are accustomed to so I also omit any salt as we find the saltiness from the soy to be adequate. I also used a 50/50 blend of ground chicken and ground pork. The jalapeno didn’t bring enough heat for our tastes and, I had doubled the quantity. Once we drizzled the wraps w the dipping sauce, they were wonderful. Just enough sauce and heat. We loved them.

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