Family Foods

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Sweet Chili Pork Lettuce Wraps
Makes 4


  1. In a bowl, combine pork, baking soda and soy sauce. Set aside to marinate, 5 min.
  2. In a large non-stick skillet, heat 1 tsp (5 ml) oil over medium-high heat. Cook pork until browned, about 3 min. Transfer to a plate. Add remaining oil to the skillet and cook ginger, mushrooms and red pepper until softened, about 3 min. Add pork, green onion, sweet chili sauce and 1/4 cup (60 mL) of water to the skillet. Cook, stirring, until pork is cooked through, about 4 min.
  3. Spoon pork mixture onto lettuce leaves, sprinkle with peanuts (if using). Roll up and enjoy with a side of rice or substitute flour tortillas for lettuce wraps, if desired.
  • 1 pork tenderloin (approx. 1 lb (500 g), trimmed, thinly sliced crosswise
  • 1 tsp (5 mL) baking soda
  • 1 tsp (5 mL) sodium-reduced soy sauce, divided 
  • 1 tbsp (15 mL) vegetable oil, divided 
  • 1 tbsp (15 mL)  freshly minced ginger 
  • 8 oz (250 g) mushrooms, sliced 250 g
  • 2 cups (500 mL) sliced red peppers
  • 4 green onions, thinly sliced
  • 1/4 cup (60 mL) Sweet Chili Dipping Sauce 
  • 1 head large Boston lettuce
  • 1/4 cup (60 mL)  peanuts, chopped (optional)