Ingredients
1-1/2 teaspoons cornstarch3 tablespoons reduced-sodium soy sauce2 tablespoons oyster sauce1 tablespoon cold water1 tablespoon hoisin sauce1 teaspoon sugar1 teaspoon canola oilFILLING:1 pound ground pork1 cup chopped celery1 cup sliced fresh shiitake mushrooms3/4 cup sliced water chestnuts, drained and chopped1 teaspoon canola oil6 green onions, finely chopped2 garlic cloves, minced1/2 teaspoon crushed red pepper flakes1 package (8.8 ounces) thin rice noodles12 large lettuce leaves
Preparation
In a small bowl, combine the first seven ingredients until smooth; set aside.
In a large skillet, cook pork over medium heat until no longer pink; drain. Remove and keep warm. In the same pan, stir-fry the celery, mushrooms and water chestnuts in oil until crisp-tender. Add the onions, garlic and pepper flakes; stir-fry 1 minute longer. Add pork; heat through.
Meanwhile, cook noodles according to package directions. Rinse under cold water; drain well and set aside.
Stir cornstarch mixture; add to pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Divide rice noodles among lettuce leaves; top with pork mixture. Fold lettuce over filling.
