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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From Family Circle Magazine. Ingredients:
2 tablespoons vegetable oil |
3/4 lb boneless pork chop, cut with the grain, into 1/4 x 2-inch strips |
1 (16 ounce) bag coleslaw mix |
2 cups shredded carrots |
1 bunch scallion, trimmed and thinly sliced |
4 garlic cloves, chopped |
1/2 cup sweet red chili sauce (such as thai kitchen) |
10 large leaves bibb lettuce |
1/2 cucumber, seeded, peeled and cut into matchsticks |
fresh mint |
lime wedge |
Directions:
1. In a large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add the pork and cook for 3 minutes until cooked through. Remove to plate and keep warm. Add remaining tablespoon oil, the cole slaw mix, carrot, scallion and garlic. Cook 6 to 7 minutes, stirring occasionally, until tender. Stir in sweet chili sauce and reserved pork and heat through.
2. To serve, place about 1/2 cup filling in center of each lettuce leaf. Add some cucumber and mint. Spritz with lime, roll up and serve.
3. Note: Can also be served wrapped in rice flour tortillas.
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