Pork and Pepper Lettuce Cups
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.
- 4 tsp (18 mL) vegetable oil
- 450 g pork tenderloin, trimmed and cut in ½-inch (1 cm) wide strips
- 3 cloves garlic, minced
- 1 tbsp (15 mL) grated fresh ginger
- 1 each sweet red pepper, and yellow sweet pepper, sliced
- 3 tbsp (45 mL) hoisin sauce
- 2 green onions, sliced
- 1 tbsp (15 mL) sesame seeds, toasted
- Pinch each salt and pepper
- ¼ cup (60 mL) chopped cashews, toasted
- ½ tsp (2 mL) sesame oil
- 1 tsp (5 mL) white wine vinegar
- 1 tsp (5 mL) Asian sweet chili sauce
- 12 leaves boston lettuce
- In 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.