Karl’s Keto Asian Pork or Chicken Lettuce Cups

Lettuce cups are very much in keeping with a Ketogenic diet, high protein and leafy greens. The problem with the original recipe is the Hoisin and sweet chili sauces, both of which have added sugar. Hoisin sauce is mostly bean paste with sugar and Chinese Five Spice added. I will make a keto hoisin sauce by leaving the sugar out. I will replace the sweetened chili sauce with a sugar free chili garlic sauce.

Karl’s Keto Asian Pork Lettuce Cups

Karl’s Keto Asian Pork Lettuce Cups

A lettuce cup is like an Asian taco, meat and veggies wrapped in lettuce. I usually use Butter lettuce because it makes a much better cup when you separate the leaves. However, you could also use green/red leaf lettuce or Napa cabbage, the upper thin portions of the leaf. Many recipes call for using iceberg lettuce for this dish, but Jan will not let me even bring it into the house (something about all of the vitamins having been bred out of it).

After Dinner Note: This turned out to be spicier that I had planned. However, there was nothing left after dinner, so the family must have really liked it. The extra tablespoon of chili garlic sauce really made the dish.

Karl’s Keto Asian Pork or Chicken Lettuce Cups

Ingredients

1 head Butter lettuce

1 lb. pork (or chicken), minced is better but you may use ground meat
3 Tbs. soy sauce, separate uses
Pinch baking soda

1 Tbs. canola oil
1 lb. oyster mushrooms
½ cup yellow onion, diced finely
½ cup water chestnuts, chopped fine
5 green onions, chopped finely
½ cup red pepper, diced finely
8 cloves garlic, crushed

1/3 cup Karl’s Keto Hoisin Sauce
1 Tbs. chili garlic sauce
1 Tbs. fresh ginger, minced

1 Tbs. pine nuts, toasted and chopped
½ cup fresh cilantro, chopped

Directions

1. Rinse Butter lettuce. Separate leaves and tear the outer leaves into cups (about a ¼ leaf per cup). Inner leaves may be torn in half or for the inmost leaves left whole. Shake off as much water and you can and let the lettuce air dry as you prepare the rest of the dish.

Tip: Whenever you are doing a stir fry it is a good idea to prep all of your ingredients before you start to cook. Chop your veggies and measure your sauces into a cup and set them aside. Once you start to cook there is no time to do any other prep.

2. Put the minced pork (chicken) in a small bowl. Add 1 tablespoon of soy sauce and the baking soda. Let the meat marinate for ten minutes.

Tip: Whenever you are doing a stir fry it is a good idea to prep all of your ingredients before you start to cook. Chop your veggies and measure your sauces into a cup and set them aside. Once you start to cook there is no time to do any other prep.

3. Toast the pine nuts in a small skillet over medium heat and set aside.

4. Brown the pork (chicken) in one tablespoon of oil over a medium low heat in a large pan. When nearly fully cooked remove the meat to a bowl.

5. Add the rest of the oil to the pan and sauté the mushrooms over a medium high heat for 3-4 minutes.

6. Add the onions and continue sautéing for 5 minutes, until the onions and mushrooms are starting to pick up some color.

7. Add the celery and water chestnuts. Continue sautéing for 4 more minutes.

8. Add the green onions and garlic. Continue sautéing for two more minutes.

9. Return the pork (chicken) to the pan and add the rest of the soy sauce, red peppers, chili bean sauce, and ginger. Simmer until sauce thickens, about 5 minutes. Remove from heat and let the pork (chicken) cool in the pan for 10-15 minutes

10. Serve the pork (chicken) in a bowl garnished with peanuts and fresh cilantro with the lettuce cups and extra sweet chili sauce on the side. Complete the meal with steamed or fried rice.

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Filed under Main Dishes, Pork

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