Ingredients:

1⁄2 cup Teriyaki Stir-Fry Sauce or Teriyaki Marinade and Sauce

1 pound pork tenderloin, cut into 1⁄4-inch-thick strips

1 tablespoon vegetable oil 

4 large iceberg lettuce leaves

1 large carrot, peeled and shredded

1 can (8 ounces) Sliced Water Chestnuts, drained

1 can (14 ounces) Bean Sprouts, rinsed and drained

Rice Noodles (optional)

 

Directions:

1. Combine sauce and pork in resealable plastic bag; seal bag. Marinate for 20 to 30 minutes at room temperature.

2. Heat oil in large skillet or wok over medium-high heat. Remove pork; discard bag and marinade. Sauté pork over medium-high heat for 3 to 4 minutes or until slightly pink in center and browned on both sides.

3. Fill lettuce leaves with equal amounts of carrots, water chestnuts, bean sprouts, pork and rice noodles, if desired. Drizzle with extra sauce, if desired. Roll up tightly and serve.

 

Makes: 4 servings