You can substitute one minced clove of garlic and ¼ teaspoon of cayenne pepper for the Asian chili-garlic sauce.
¼ cup hoisin sauce
3 tablespoons reduced-sodium soy sauce
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2 tablespoons water
1 tablespoon Asian chili paste (Sambal Oelek) or chili-garlic sauce, or to taste
1 pork tenderloin (16 ounces), trimmed and cut into 1-inch chunks
2 tablespoons vegetable oil, divided
1 large red bell pepper, stemmed, seeded and cut into ¼-inch pieces
1 (8-ounce) can water chestnuts, drained and chopped
1 tablespoon fresh ginger, grated
1 head of bibb lettuce, leaves separated
2 tablespoons reduced-sodium soy sauce
1 teaspoon sugar
1 tablespoon canola oil
1 teaspoon sesame oil, optional
1 to 2 teaspoons Asian chili paste
1 tablespoon rice vinegar
Cilantro-Mint Slaw (optional)
1. In a medium bowl, whisk hoisin sauce, soy sauce, water and chili-garlic sauce together in large bowl; set aside. In a food processor pulse the pork until it’s just coarsely chopped, about five to 10 pulses. Do this in two batches if your food processor is small. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add the pork and cook until no longer pink, about four minutes. Transfer pork to bowl with hoisin mixture. Stir to combine.
2. In the same skillet, heat the remaining 1 tablespoon oil over medium-high heat until shimmering. Add the bell pepper and water chestnuts. Cook until bell pepper softens, about three minutes. Add ginger and cook until fragrant, about 30 seconds. Add pork mixture to skillet, bring to simmer, and heat through, about one minute. Transfer to serving dish.
3. In small bowl mix together the sauce ingredients, adjusting to taste. If you want it spicy, add more chili paste.
4. To serve, spoon pork mixture into lettuce leaves. Serve with the sauce on the side for drizzling over pork.
5. To make the cilantro slaw, in a medium bowl mix together purchased broccoli-slaw mix with ½ cup sliced green onion, ½ cup chopped cilantro leaves and about 1
3 cup mint leaves. Double the sauce mixture from above and drizzle it over the slaw, toss to coat. Top the lettuce wraps with the slaw.
Nutritional information per serving: 365 calories (40 percent from fat), 16 grams fat (3 grams sat. fat), 20 grams carbohydrates, 34 grams protein, 932 mg sodium, 90 mg cholesterol, 3 grams fiber.
Adapted by the Detroit Free Press from Cook’s Country magazine, May 2013 issue