Asian-inspired recipes

TERIYAKI PORK LETTUCE WRAPS

Makes 8 servings

1 cup teriyaki stir-fry sauce or teriyaki marinade and sauce
2 lbs. pork tenderloin, cut into 1/4-inch thick strips
2 Tbs. vegetable oil
8 large iceberg lettuce leaves
2 large carrot, peeled and shredded
2 8-oz cans sliced water chestnuts, drained
2 14-oz. cans bean sprouts, rinsed and drained
rice noodles (optional)

1. Combine sauce and pork in resealable plastic bag; seal bag. Marinate for 20 to 30 minutes at room temperature.
2. Heat oil in large skillet or wok over medium-high heat. Remove pork; discard bag and marinade. Sauté pork over medium-high heat for 3 to 4 minutes or until slightly pink in center and browned on both sides.
3. Fill lettuce leaves with equal amounts of carrot, water chestnuts, bean sprouts, pork and rice noodles, if desired. Drizzle with extra sauce if desired. Roll up tightly and serve.

Source: Adapted from National Pork Board (theotherwhitemeat.com)

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