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Nightshade-free Korean Lettuce Wraps

lettuce wraps

I love Korean food! However, some Korean foods contain soy sauce, which includes both soy and wheat products. Not only are those big NOs — Korean food usually includes peppers. That being said, I love to simulate the flavors of Korean foods at home without the added allergens, and these Nightshade-Free Korean Lettuce Wraps are one of my favorite ways to do it!

The garlic and scallions in this recipe are antimicrobial and will help keep your gut environment balanced, while the pork packs your meal full of protein and vitamins. I’ve also replaced soy sauce with coconut aminos to give these Korean Lettuce Wraps that salty-sweet flavor we crave with Korean cuisine. With all of these amazing flavors, you won’t even notice that these Nightshade-free Korean Lettuce wraps are missing, well, nightshades!

Enjoy!

Nightshade-free Korean Lettuce Wraps

Nightshade-free Korean Lettuce Wraps

Servings

4 servings

Cook Time

40 minutes

Servings: servings

Units:

Ingredients

  • 1 pork tenderloin ~1 lb
  • 1/4 cup toasted sesame oil
  • 1 tbsp coconut aminos
  • 1 tbsp all-natural preservative-free fish sauce such as Red Boat brand
  • 1/4 cup water or bone broth
  • 3 tbsp coconut nectar or unsweetened pineapple juice
  • 2 cloves fresh garlic minced
  • 1 tbsp fresh grated ginger
  • 4 scallions chopped
  • 1/2 tsp white pepper
  • 1 cup shredded carrot
  • 12-15 lettuce cups

Instructions

  1. Slice pork tenderloin against the grain, very thinly into rounds.
  2. To large mixing bowl, add 1 tbsp coconut aminos, 1 tbsp fish sauce, ¼ cup water or bone broth, coconut nectar, 1 tbsp sesame oil, garlic, ginger, 2 scallions, and white pepper and whisk until combined.
  3. Add pork to bowl and toss well to coat. Marinate for at least one hour, up to 24 hours.
  4. Heat a large skillet to high heat with remaining toasted sesame oil.
  5. Place marinated meat in the preheated skillet and sear on one side before turning pieces to cook through. Remove from heat and place in clean serving bowl.
  6. Add remaining marinade to preheated skillet and cook until bubbly. Remove from heat and pour over cooked meat.
  7. Top meat with reserved remaining 2 chopped scallions and serve in lettuce cups topped with a sprinkle of carrots. Serve with a side of cauliflower rice, if desired.

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