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Terriaki Pork lettuce wraps




Source of Recipe


Joanne Gainey
1/2 cup Teriyaki Sauce
1 pound pork tenderloin, cut into 1/4-inch thick strips
2 tablespoons Vegetable Oil
4 large lettuce leaves
1 red bell pepper, shredded
1 can (8 ounces) Sliced Water Chestnuts, drained
1 can (14 ounces) Bean Sprouts, rinsed and drained
Crispy Rice Noodles, optional

Combine sauce and pork in resealable plastic bag; seal bag. Marinate for 20
to 30 minutes at room temperature. Heat 1 tablespoon oil in large skillet or
wok over medium-high heat. Remove pork; 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. Remove meat, and keep warm, leaving oil in
pan, add second tablespoon oil, bell pepper, water chestnuts, and bean
sprouts, cook together until heated throroughly and still crisp.
Fill lettuce leaves with equal amounts of vegetables, terriaki pork, and
rice noodles, if desired. Drizzle with extra sauce if desired. Roll up
tightly and serve.