Plum-Sauce Pork or Chicken Lettuce Wraps

plum-sauce pork or chicken lettuce wraps
  • 4Servings


  • 1/2 cup chicken stock
  • 1/2 cup plum preserves (no sugar added) or 4 oz. plum paste
  • 1/3 cup tamari (gluten-free soy sauce)
  • 1-inch piece fresh ginger, peeled and cut into matchsticks or grated
  • 2 tablespoons high-temperature cooking oil, such as grapeseed
  • 1 pound ground pork or chicken
  • 1 teaspoon Chinese five-spice powder
  • 1 bunch scallions, chopped
  • 2 Fresno or red jalapeno chiles, seeded and sliced, or 1/2 red frying pepper, chopped
  • 4 cloves garlic, chopped
  • Ground Szechuan pepper or black pepper
  • About 2 tsp. toasted sesame oil
  • 1/4 cup dry-roasted peanuts, chopped
  • 3 tablespoons toasted sesame seeds
  • Fresh cilantro and/or mint leaves
  • 2 heads Bibb lettuce, leaves separated, to wrap and roll


In a small saucepan, combine the stock, preserves, tamari and ginger. Bring the plum sauce to a simmer, stirring occasionally, over medium.

In a large skillet, heat the oil, two turns of the pan, over high. Add the pork and cook, stirring and breaking up with a wooden spoon, until browned. Season with the five-spice powder, then add the scallions, chiles and garlic; season with the Szechuan pepper. Stir-fry until the scallions soften, about 2 minutes. Add the plum sauce and stir-fry until the sauce is absorbed, 1 to 3 minutes. Transfer to a serving dish, drizzle with the sesame oil and top with the peanuts, sesame seeds and herbs. Serve with the lettuce leaves for wrapping.