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Teriyaki Pork Lettuce Wraps




Source of Recipe


Joanne Gainey


Recipe Introduction


Obviously, this is a recipe advertising LaChoy products--if you read the
ingredients and find that the teriyaki sauce is sweetened with unwanted
ingredients, you can substitute 1/2 cup low salt soy sauce and sweeten it
with splenda and a tablespoon of honey (to help with browning)

1/2 cup La Choy® Teriyaki Marinade and Sauce
1 teaspoon onion powder
1/2 teaspoon garlic granules
1 pound pork tenderloin, cut into 1/4-inch thick strips
1 tablespoon Wesson® Pure Vegetable Oil
4 large Romaine lettuce leaves
1 large carrot, peeled and shredded
1 can (8 ounces) La Choy® Sliced Water Chestnuts, drained
1 can (14 ounces) La Choy® Bean Sprouts, rinsed and drained

Combine sauce, spices, and pork in resealable plastic bag; seal bag. Shake
well. Marinate for 20 to 30 minutes at room temperature or up to 10 hours in
the refrigerator.

Heat oil in large skillet or wok over medium-high heat. Remove pork; rinse
bag and discard bag and marinade.
Saute pork over medium-high heat for three to four minutes or until slightly
pink in center and browned on both sides.
Fill lettuce leaves with equal amounts of carrot, water chestnuts, bean
sprouts, and pork. Drizzle with extra sauce if desired. Roll up tightly and