By Traeger Kitchen
This quick and tasty appetizer is gluten free if you use tamari in place of the soy sauce. For fewer bowls needed at the grill, consider combining the garlic, ginger, scallions, and the red pepper flakes, if using, into one bowl.
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|1/4 Cup||low sodium soy sauce or tamari|
|1 Tablespoon||rice vinegar|
|1 Tablespoon||toasted sesame oil|
|1 Tablespoon||brown sugar|
|1 Tablespoon||canola oil or other neutral flavored oil with a high smoke point|
|1 Pound||ground pork|
|1/4 Teaspoon||freshly ground black pepper|
|3||cloves garlic, finely chopped|
|1||1-inch piece fresh ginger, finely chopped|
|3||scallions, thinly sliced|
|1/4 Teaspoon||crushed red pepper flakes (optional)|
|Julienned or shredded carrot (optional)|
|1 Head||butter lettuce, leaves separated and placed on a platter|
|1/4 Cup||dry-roasted peanuts, coarsely chopped, for serving|
Make the sauce: In a small bowl, combine the soy sauce, vinegar, sesame oil, honey, brown sugar, and stir until the sugar has dissolved. In a second small bowl, mix the cornstarch and ¼ cup of cold water and stir to combine. Stir the cornstarch mixture into the soy sauce mixture and set aside.
1/4 Cup low sodium soy sauce or tamari
1 Tablespoon rice vinegar
1 Tablespoon toasted sesame oil
1 Tablespoon honey
1 Tablespoon brown sugar
1 Tablespoon cornstarch
Cook the pork: Preheat 2 adjacent zones on the flat top on medium heat for 5 minutes.
Squeeze or drizzle the oil over the hot cooktop and use the spatula to spread it evenly. Have handy two heatproof spatulas for cooking.
1 Tablespoon canola oil or other neutral flavored oil with a high smoke point
Place the ground pork on the hot cooktop and sprinkle the black pepper over it. Cook, tossing and breaking up any large pieces, until the pork is no longer pink and starting to brown, 5 to 6 minutes.
1 Pound ground pork
1/4 Teaspoon freshly ground black pepper
Gather the pork into the center of the cooking area and scrape any excess grease into the grease chute. Sprinkle the garlic, ginger, scallions, and red pepper flakes, if using, over the pork. Toss to combine, then cook, tossing constantly, until the garlic and ginger are fragrant, 1 to 1½ minutes.
3 cloves garlic, finely chopped
1 1-inch piece fresh ginger, finely chopped
3 scallions, thinly sliced
1/4 Teaspoon crushed red pepper flakes (optional)
Gather the pork in the center of the cooking area. Give the reserved sauce a stir then pour it over the pork. Add the carrot, if using, and cook, tossing, until the pork is coated and sauce has thickened, about 1 minute.
Julienned or shredded carrot (optional)
Transfer the pork to a clean medium bowl, then spoon the pork onto the lettuce and top with peanuts. Enjoy!
1 Head butter lettuce, leaves separated and placed on a platter
1/4 Cup dry-roasted peanuts, coarsely chopped, for serving
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