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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small pan, combine half the garlic with the hoisin sauce. Cook over medium heat until thickened and beginning to turn syrupy, 2-5 minutes depending on the pot used. Stir often to prevent burning. | 2. In a large skillet, heat half the oil over medium-high heat until shimmering. Add the onion, ginger, and remaining garlic and sauté, stirring occasionally, until golden and soft. Add pork and break up with a wooden spoon. Cook, stirring occasionally, until all the moisture has evaporated and the pork is cooked through and tender. | 3. In a second skillet, heat the remaining oil over medium-high heat until shimmering. Add the carrot and potato. Cook until almost tender, then add red bell pepper and water chestnuts and cook for a few minutes longer. Add this mixture to the pork along with the reduced hoisin sauce. Stir well to coat the pork and season to taste with salt and pepper. | 4. Separate and wash lettuce leaves; serve alongside pork. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	6		chopped	-	-	-	-
hoisin sauce	1	cup		563.2	112.8448	8.4736	8.6784
oil	4	tablespoons	divided	448.51199999999994	0.0	0.1434	50.9338
yellow onion	1		chopped	-	-	-	-
ginger	1	tablespoon	chopped	4.8	1.0662	0.1092	0.045
pork	1	lb	ground	1705.536	0.0	63.0958	159.0775
carrot	1		peeled diced	52.48	12.2624	1.1904	0.3072
red potato	1		diced	-	-	-	-
red bell pepper	1		diced	-	-	-	-
water chestnut	1	can	sliced chopped	-	-	-	-
bibb lettuce	2			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.