Serves: 4
Preparation Time: 15 Minute(s)
Marinate Time: 30 Minute(s)
Cook Time: 10 Minute(s)
Instructions
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.
*Such as Tabasco®. VARIATION: Make Asian Pork Tacos! Serve the pork mixture in warmed tortillas and garnish with diced avocados, shredded lettuce and hot pepper sauce.
Cost per recipe*: $6.93.
Cost per serving*: $1.73.
*Based on average retail prices at national supermarkets.
|