Lettuce cups are a fun (and easy!) way to enjoy this speedy stir-fry, but you can also serve it over steamed rice with a drizzle of the hoisin dressing.
- Prep time 25 minutes
- Total time 25 minutes
- Portion size 4 servings
- 4 teaspoons vegetable oil
- 450 g pork tenderloins trimmed and cut in 1/2-inch (1 cm) wide strips
- 3 cloves garlic minced
- 1 tablespoon grated fresh ginger
- 1 sweet red pepper and yellow sweet pepper, sliced
- 3 tablespoons hoisin sauce
- 2 green onions sliced
- 1 tablespoon sesame seeds toasted
- pinch each salt and pepper
- 1/4 cup chopped cashew toasted
- 1/2 teaspoon sesame oil
- 1 teaspoon white wine vinegar
- 1 teaspoon Asian sweet chili sauce
- 12 leaves boston lettuce
MethodIn wok or nonstick skillet, heat 1 tsp of the vegetable oil over medium-high heat; saut? pork until browned, about 3 minutes. Scrape into bowl; set aside.
Add remaining vegetable oil to wok; saut? garlic and ginger until fragrant, about 30 seconds. Add red and yellow peppers; saut? until tender-crisp, about 4 minutes. Return pork and any juices to wok. Stir in 1 tbsp of the hoisin sauce and 2 tbsp water; cook until juices run clear when pork is pierced and just a hint of pink remains inside, about 1 minute.
Add green onions, sesame seeds, salt and pepper; saut? for 30 seconds. Remove from heat; stir in cashews and sesame oil. Scrape into clean bowl.
In small bowl, whisk together remaining hoisin sauce, the vinegar, chili sauce and 4 tsp water. Spoon pork mixture into lettuce leaves; serve with hoisin dressing.
Nutritional facts per serving: about
- Fibre 2 g
- Sodium 272 mg
- Sugars 7 g
- Protein 29 g
- Calories 287.0
- Total fat 12 g
- Cholesterol 63 mg
- Saturated fat 2 g
- Total carbohydrate 16 g
- Iron 21.0
- Folate 19.0
- Calcium 4.0
- Vitamin A 20.0
- Vitamin C 197.0