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1 pork tenderloin
6 large leaves of romaine
1/4 cup teriyaki sauce
1 tbsp hot chili-garlic sauce
2 tsp cornstarch
2 tsp honey
2 tsp dark sesame oil
1 cup snow peas, trimmed
1 red bell pepper, coarsely chopped
1 tbsp vegetable oil
Slice meat into thin bite-size strips. Slice romaine leaves crosswise into bite-size pieces. In a small bowl, stir teriyaki with chili-garlic sauce, cornstarch, honey and sesame oil. Prepare vegetables.
Heat oil in a large, wide frying pan or wok over medium-high heat. Add meat and stir-fry until it loses its pink colour, 2 to 3 min. Stir teriyaki mixture, then pour in. Add snow peas, pepper and romaine. Continue stir-frying until pork is cooked through and snow peas are tender-crisp, 3 to 4 more min. Great over rice or pasta.
Calories 208, Protein 23g, Carbohydrates 11g, Fat 8g, Fibre 2g, Sodium 754mg.
Think beyond salad and make romaine the fresh crunch in a delicious jumble of stir-fried garden vegetables.