Make It Vegetarian

Pork, Mushroom & Pepper Lettuce Cups

with Sesame-Sambal Sauce & Sunflower Seeds

35 MIN

2 Servings

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Make it Vegetarian

From the Test Kitchen

Tucked inside soft butter lettuce leaves, a savory filling of ground pork, bell pepper, and mushrooms come together with our sauce of sesame oil, sweet honey, spicy sambal, and more. A sprinkle of roasted sunflower seeds lends delightful crunch and nutty flavor to each bite.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

380 Cals (est.)

View Full Nutrition

fresh

ingredients

1 15.5-Oz Can Chickpeas
1 Tbsp Soy Sauce
1 Tbsp Sesame Oil
4 oz Mushrooms
1 Tbsp Sambal Oelek
2 cloves Garlic
1 Piece Ginger
1 Tbsp Apple Cider Vinegar
2 Tbsps Roasted Sunflower Seeds
1 Romaine Lettuce Heart
2 tsps Honey
1 Bell Pepper

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the sauce

Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Peel and roughly chop 2 cloves of garlic. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Combine the chopped garlic and chopped ginger in a bowl. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Separate the lettuce leaves. In a bowl, whisk together the soy sauce, honey, vinegar, sesame oil, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

2 Cook the chickpeas

Drain and rinse the chickpeas. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the drained chickpeas; season with salt and pepper. Cook, stirring frequently and mashing the chickpeas with the back of a spoon, 3 to 4 minutes, or until lightly browned and softened. Add half the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the chickpeas are coated and heated through. Transfer to a large bowl. Rinse and wipe out the pan.

3 Cook the vegetables

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and ginger; season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the sliced pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat.

4 Make the filling & serve your dish

Add the cooked vegetables to the bowl of cooked chickpeas; stir to combine. Taste, then season with salt and pepper if desired. Serve the lettuce leaves, filling, remaining sauce, and sunflower seeds separately. Assemble each cup using 1 lettuce leaf. Enjoy!