- 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.
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
