Skip to Content
A message to our customers on COVID-19 Read More
Prep Time
15 mins
Total Time
30 mins
Serves
4

Ingredients

1
pork tenderloin (approx. 1 lb/500 g), trimmed, thinly sliced crosswise
1 tsp
baking soda
5 mL
1 tsp
sodium-reduced soy sauce, divided
5 mL
1 tbsp
vegetable oil, divided
15 mL
1 tbsp
freshly minced ginger
15 mL
8 oz
mushrooms, sliced
250 g
2 cups
sliced red peppers
500 mL
4
green onions, thinly sliced
1/4 cup
Sweet Chili Dipping Sauce
60 mL
1 head
large Boston lettuce
1/4 cup
peanuts, chopped (optional)
60 mL

Method

Step 1
In a bowl, combine pork, baking soda and soy sauce. Set aside to marinate, 5 min.
Step 2
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 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.
Step 3
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.
Share This

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of recipe):
Calories:
300
Fat:
11
Saturated Fat:
2
Carbs:
19
Fibre:
4
Cholesterol:
60 mg
Protein:
30
Sodium:
620 mg