OKIE STYLE LETTUCE WRAPS

Serves: 6

3 tablespoons hoisin sauce 2 tablespoons Daddy Hinkle’s Meat Marinade

2 tablespoons rice wine vinegar

1 teaspoon sesame oil 1 tablespoon minced fresh ginger

1 teaspoon Andrews Honey Bees honey

1½ pounds thin boneless Oklahoma pork chops

8 ounces J-M mushrooms, finely chopped

1 (8-ounce) can water chestnuts, drained and finely chopped

¼ cup finely chopped Miller Pecans

¼ cup sliced Scissortail Farms chives

2 small heads Scissortail Farms bibb lettuce

Whisk together hoisin, soy, rice wine vinegar, sesame oil, ginger and honey. Set aside.

Cut pork chops into a small dice. In a saute pan, cook pork until completely cooked through and no longer pink. Place pork in a medium-size bowl.

In the same saute pan, cook mushrooms until tender. Add water chestnuts, pecans and chives. Combine mushrooms with pork and reserved sauce mixture, warming it all through in the saute pan.

Serve mixture on lettuce leaves, wrapping leaves around about 2 tablespoons mixture for each.

SOURCE: The Made in Oklahoma Coalition