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Thai Lettuce Wraps

Appetizers, Dinner, Entrees, Ethnic, Low Phosphorus, Low Potassium, Low Sodium

Ingredients

Based on 6 servings per recipe.

  • 1 tablespoon Vegetable oil
  • 3 Green onions or shallots, thinly sliced
  • 1 Thai chili, diced
  • 3 Garlic cloves, minced
  • 1 1/2 pounds Ground pork
  • 1 tablespoon Homemade low sodium soy sauce (see recipe)
  • 1/2 teaspoon Shrimp paste
  • 2 teaspoons Granulated sugar
  • 4 tablespoons Fresh cilantro, finely chopped
  • 4 tablespoons Fresh basil, finely chopped
  • 8 leaves Iceberg lettuce

Preparation

  1. Heat oil in a large skillet or wok over medium heat.
  2. Add green onions, Thai chil and garlic.
  3. Stir-fry for 2 minutes.
  4. Add ground pork and cook for 15 minutes or until cooked through.
  5. Add low sodium soy sauce (link here) , shrimp paste, sugar, and half each of the cilantro and basil.
  6. Cook for 5 minutes.
  7. Top with remaining cilantro and basil.
  8. Fill lettuce leaves with about 2 ounces of pork mixture.

About This Recipe

This favorite appetizer has a makeover with low sodium ingredients.

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