This amazing recipe comes from a friend and reader from North Carolina, Grace Morrison.
Can’t wait to post more of her yummy recipes! Thanks, Grace!
1 and 1/2 lbs lean pork tenderloin
Trim and cut into thin strips and set aside
In a med mixing bowl, mix together:
1/4 cup soy sauce
(I used 1 1/2 Tbsp Braggs Liquid Aminos and 1 1/2 Tbsp water instead – the difference in sodium content and flavor is astounding!)
2tsp Toasted Sesame oil
1/2cup chopped green onion
1Tbsp minced garlic
1Tbsp minced ginger
Stir until well blended and then add the pork strips into the bowl and let them marinate and get yummy while you do the rest…
In a med saucepan:
Boil 1 and 1/2 cups water with a dash of salt
Once water boils add 1 cup Jasmine rice / reduce heat / cover and simmer about 20 min until done
In a small bowl mix together:
1 Tbsp Sriracha Hot Chili sauce
2tsp Toasted Sesame Oil
At this point I quickly put together the serving path… these are fun for everyone to assemble themselves – taco style
You’ll need a head of Boston lettuce. These will be the “taco shells”
Next in line will be the rice (add a little to the lettuce)
Next will be the pork which you will cook in a non-stick skillet for about 5 minutes until done… (I do this when I have about 5 min left on the rice, otherwise it will get cold) I cook the whole batch of pork, set it aside and then using the same pan toast up a couple of Tbsp of Sesame seeds then add the pork back into the pan and stir around to coat everything with the sesame seeds. (add some pork on top of the rice in the lettuce)
Then I have some thinly sliced carrot or you can have cucumber strips or both or whatever else you think sounds good – add that to your wrap and drizzle the top with the chili sauce and you have a FANTASTICALLY DELICIOUS and fun bite sized meal!!! 🙂
This is a fun way to get kids to eat lettuce too, if you know kiddos that refuse salad.