Recently, as part of my husband’s “get in shape” resolution, he started the P90X workout program. I’m sure most of you have heard about it by now. It’s a series of exercise routines, which he absolutely loves. What has been challenging for him, but maybe more so for me, has been the diet. It’s tough to be creative when the the food items he can have are so limited. I also feel a little guilty seeing him eat his low-carb, and low-calorie meals, while I’m still indulging in my normal eating habits (but not that guilty…I am eating for two after all). Either way, we’ve both been eating A LOT of chicken breast and both have been getting incredibly bored with it. So, a few days ago, Garret made a pork tenderloin which was delicious, but left us with a lot of leftover meat. I was trying to come up with a clever way to use the leftovers, while still preparing a meal Garret could eat on his diet, and while also making it tasty enough to make up for the fact that I was using leftover meat (which tends to be a little drier).
My solution: Pork Lettuce Wraps. Thank you to Amy Tan, one of my favorite authors who describes so many delicious Asian meals in her novels, thus inspiring the twist in this meal. If you haven’t read anything by Amy Tan, I would recommend starting with The Bonesetter’s Daughter, one of my favorites. In the book, Tan deals with one of her favorite topics: the relationship between American-born, Chinese woman and their immigrant mothers. It’s a moving, and suspenseful story that crosses different cultures and time periods.
Back to the recipe…I don’t have specific measurements, as I was just working with items I had in my kitchen, so this recipe is for a more experienced (or more fearless) chef.
Pork Lettuce Wraps
6 to 8 oz of cooked pork tenderloin, cut or shredded into thin strips
1 medium green bell pepper, thinly sliced
1 handful (or more if you prefer) slivered almonds
1 to 2 to 3 handfuls (or more) of uncooked cole slaw mix
2 to 3 tablespoons Thai sweet and spicy chile sauce (any Asian sauce will do. You could even substitute soy sauce).
A few shakes of ginger powder
A few shakes of garlic powder
Saute the green bell pepper and almonds in a pan. After they have cooked for approx 10 minutes or so (on medium to high heat), add the pork. Warm the pork, stirring the mixture. Add the ginger powder and garlic powder. Cook for a few more minutes. Add the chile sauce. Mix the ingredients thoroughly. Add the handfuls of coleslaw mix, and allow to steam for only a few minutes. Transfer to a plate and serve with romaine lettuce stalks (for wrapping).
It is also nice served with or over jasmine rice.
So much flavor! And so easy to make! Your low-carb eater will love this recipe for leftovers.