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)
- Combine sauce and pork in resealable plastic bag; seal bag. Marinate for 20 to 30 minutes at room temperature.
- 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.
- 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)