Day two of meal planning.

I *heart* lettuce wraps.

And these rock!

Pork Stir-fry Lettuce Wrap

Ingredients:

3/4lb Pork Tenderloin

3 Tbsp Hoisin Sauce

2 Tbsp of Teriyaki

2 Cloves of Garlic {minced}

2 Tbsp of Rice Wine Vinegar

Bunch of Scallions {diced}

14oz Bag of Coleslaw Mix {I used broccoli slaw, sneaky way to get some extra veggies in there}

8oz Mushrooms {the orginal recipe called for Shiitake, which my market was out of

so I used regular white mushrooms}

1 Head of Bib Lettuce

Salt & Pepper

1. Cut pork tenderloin into thin slices. I suggest doing this while the pork is frozen, makes it SO much easier to cut thin. Whisk together hoisin, vinegar, garlic, half the scallions, 1/2 tsp salt and pepper. Combine with pork in large bowl. Let marinate for at least 10 mins.

2. Heat 1 Tbsp of veggie oil in a skillet {I used my wok} on high heat. Add pork and cook until brown, about 4 mins.

3. Remove pork from the wok placing in a bowl, while keeping the liquid in the wok. Add 3 Tbsp of water to wok. Then pour liquid over pork.

4. Add another 1 Tbsp of veggie oil to the wok. Add mushrooms and cook until golden.

Add the slaw mix, cook until wilted, about 3 minutes.

5. Add the pork back to the wok with liquid, add the teriyaki and cook for another 2 more minutes.

6. Serve on the bib lettuce and sprinkle with the remaining scallions.

These are messy. PAPER TOWELS NEEDED!

Yummo.

Enjoy

xoxo