Sweet Chili Pork Lettuce Wraps
Prep Time
Serves
Cooking Mode
1 pork tenderloin (approx. 1 lb/500 g), trimmed, thinly sliced crosswise
1 tsp baking soda
1 tsp sodium-reduced soy sauce, divided
1 tbsp vegetable oil, divided
1 tbsp freshly minced ginger
8 oz mushrooms, sliced
2 cups sliced red peppers
4 green onions, thinly sliced
¼ cup Sweet Chili Dipping Sauce
1 head large Boston lettuce
¼ cup peanuts, chopped (optional)
1 pork tenderloin (approx. 1 lb/500 g), trimmed, thinly sliced crosswise
1 tsp baking soda
1 tsp sodium-reduced soy sauce, divided
1 tbsp vegetable oil, divided
1 tbsp freshly minced ginger
8 oz mushrooms, sliced
2 cups sliced red peppers
4 green onions, thinly sliced
¼ cup Sweet Chili Dipping Sauce
1 head large Boston lettuce
¼ cup peanuts, chopped (optional)
Directions
1In a bowl, combine pork, baking soda and soy sauce. Set aside to marinate, 5 min.
2In a large non-stick skillet, heat 1 tsp (5 ml) oil over medium-high heat. Cook pork until browned, about 3 min. Transfer to a plate. Add remaining oil to the skillet and cook ginger, mushrooms and red pepper until softened, about 3 min. Add pork, green onion, sweet chili sauce and 1/4 cup (60 mL) of water to the skillet. Cook, stirring, until pork is cooked through, about 4 min.
3Spoon pork mixture onto lettuce leaves, sprinkle with peanuts (if using). Roll up and enjoy with a side of rice or substitute flour tortillas for lettuce wraps, if desired.
Disclaimer
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Personal Note
Personal Note
