Wednesday, August 4, 2010

Day two of meal planning.

I *heart* lettuce wraps.
And these rock!

Pork Stir-fry Lettuce Wrap

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!



christina said...

ok, now im drooling!! i love lettuce wraps! i usually make them with chicken and peanut butter sauce. i have never tired them with pork before. thanks for another great recipe. the flank was great by the way! we had ours with a fresh salad from the garden:)

Melanie @ Whimsical Creations said...

That looks and sounds delicious!!