- 4
- 15 mins
- 45 mins
4/5
(1 Votes)
Ingredients
- 1 pork tenderloin, trimmed, thinly sliced crosswise
- 1 tsp. baking soda
- 1 tsp. soya sauce
- 1 tbsp. begatable oil, divided
- 1 tsp. freshly minced ginger
- 8 oz. mushrooms, sliced
- 2 cups sliced red peppers
- 4 green onions, thinly sliced
- 1/4 cup sweet chilli dipping sauce
- 1/4 cup water
- 1 large head Boston or iceberg lettuce
- 1/4 cup seasoned dry roasted peanuts, chopped
Preparation
Step 1
In a bowl, combine pork, baking soda and soya sauce. Set aside to marinate, 5 min.
In 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 onions, sweet chili sauce and water to the skillet. Cook, stirring, until pork is cooked through, about 4 min.
Spoon 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.
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