Perfect for summer entertaining, this tasty make-ahead appetizer was developed by Chef Brian Shulse of The Art Institute of California, San Francisco.
Recipe Ingredients:2 tablespoons sesame oil
1/2 yellow onion, small dice
1 tablespoon garlic, smashed, peeled, minced
1 tablespoon ginger, peeled, grated fine (or use micro plane)
1/2 bunch green onions, minced, white and green kept separately
1 pound ground pork
1 teaspoon kosher salt
1/2 cup water chestnuts, small dice
2 tablespoon soy sauce
2 tablespoon Hoisin sauce
1 to 2 tablespoons Chinese hot mustard
1/2 cup peanuts, crushed or chopped
15 iceberg lettuce cups, cut into 3-inch squares
- Over medium-low heat, preheat a medium size sauté pan for 30 seconds. Add the sesame oil and swirl the pan until it is fully coated with oil. Add the onion, garlic, white part of the green onion and ginger. Sweat for several minutes until the mixture begins to look translucent.
- Turn up the heat to high and add the ground pork. Cook on high, stirring until the meat turns pale brown.
- Turn the heat back down to medium-low and add the salt, diced water chestnuts, soy sauce and Hoisin sauce. Cook until moisture evaporates.
- Turn the pan off and add the Chinese hot mustard to taste. After this has cooled down, cover and refrigerate. Can be made up to four days in advance.
- Reheat gently in a microwave or sauté pan until just warmed through. Place in a serving bowl, top with peanuts, and serve with lettuce cups.
Makes 15 servings.
Recipe provided by Chef Brian Shulse of The Art Institute of California via Brandpoint Content; Copyright 1996-2014.