3 tablespoons I Can't Believe It's Not Butter!® Spread, divided
2 teaspoons cornstarch
1 cup shredded carrots
3 large green onions, diagonally sliced
1 can (8 oz.) sliced water chestnuts, drained and cut into strips
2 cloves garlic, chopped
8 Boston or iceberg lettuce leaves
How to Make It
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.
Smart Choices Program™ approved recipes were developed to bring nutrition to your kitchen with delicious recipes that help you make positive changes in your diet through a variety and balance of food choices from each of the major food groups.
Cost per recipe*: $12 Cost per serving*: $ *Based on average retail prices at national supermarkets.
VARIATION: Make Asian Pork Tacos! Serve the pork mixture in warmed tortillas and garnish with diced avocados, shredded lettuce and hot pepper sauce.
Nutrition Information per serving: Calories 310, Calories From Fat 110, Saturated Fat 5g, Trans Fat 0g, Total Fat 13g, Cholesterol 75mg, Sodium 540mg, Total Carbohydrate 24g, Sugars 12g, Dietary Fiber 3g, Protein 25g, Vitamin A 110%, Vitamin C 15%, Calcium 4%, Iron 15%
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