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Asian Pork Lettuce Wraps
I CAN'T BELIEVE IT'S NOT BUTTER!13Ingredients
55Minutes
380Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. pork tenderloin (or boneless skinless chicken breasts, thinly sliced)
- 3 Tbsp. I Can't Believe It's Not Butter!® Spread
- 2 Tbsp. honey
- 2 1/2 Tbsp. reduced sodium soy sauce
- 1/2 tsp. hot pepper sauce
- 1 cup shredded carrots
- 3 green onions (large, diagonally sliced)
- 8 oz. water chestnuts (sliced, drained and cut into strips)
- 2 cloves garlic
- 8 leaves Boston lettuce
- 1 tsp. fresh ginger (grated)
- 2 Tbsp. rice vinegar
- 2 tsp. corn starch
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Directions
- Combine honey, soy sauce, vinegar, ginger and hot pepper sauce in glass bowl; add pork and toss to coat. Cover and marinate 30 minutes in refrigerator.
- Remove pork from marinade, reserving marinade. Working in batches, melt 1 tablespoon I Can't Believe It's Not Butter!® Spread in 12-inch nonstick skillet over medium-high heat and cook 1/2 of the pork, stirring occasionally, 4 minutes or until pork is done. Remove pork from skillet and keep warm; repeat.
- Meanwhile, combine cornstarch with 1 tablespoon cold water. Melt remaining 2 tablespoons Spread in same skillet and stir in reserved marinade and cornstarch mixture. Bring to a boil and cook, stirring frequently, 1 minute. Stir in carrots, stirring occasionally, 2 minutes or until crisp-tender. Stir in garlic, scallions and water chestnuts and cook, stirring frequently, 1 minute. Return pork to skillet and heat through.
- Evenly spoon mixture into lettuce cups.
NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories380Calories from Fat100 |
% DAILY VALUE |
Total Fat11g17% |
Saturated Fat2.5g13% |
Trans Fat |
Cholesterol75mg25% |
Sodium500mg21% |
Potassium880mg25% |
Protein27g |
Calories from Fat100 |
% DAILY VALUE |
Total Carbohydrate43g14% |
Dietary Fiber1g4% |
Sugars11g |
Vitamin A110% |
Vitamin C45% |
Calcium4% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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