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Prep Time
15 mins
Total Time
30 mins


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
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


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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of recipe):
11 g
Saturated Fat:
2 g
19 g
4 g
60 mg
30 g
620 mg
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