2 tablespoons hoisin sauce
2 tablespoons sriracha chili sauce
1 tablespoon low sodium soy sauce
1 tablespoon peanut oil or vegetable oil
1 tablespoon minced ginger root
½ lb. uncooked ground pork
1 ½ cups, uncooked bell peppers, diced in 1/2-inch pieces
½ cup, seedless cucumber, unpeeled (diced)
½ cup uncooked scallions, chopped
12 leaf/leaves bibb lettuce
1. In a small bowl combine hoisin, sriracha and soy sauce.
2. Heat a 14-inch flat-bottomed wok or 12 inch skillet over medium high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in oil, add ginger, and stir-fry 10 seconds or until fragrant. Add pork and stir-fry 1 minute breaking up pork with metal spatula or until meat is almost cooked. Add bell pepper and stir-fry 30 seconds or until just combined. Swirl in sauce and cover for 30 seconds. Uncover, stir-fry 1 to 2 minutes or until pork is just cooked through. Remove from heat and add cucumber and scallions. Serve with lettuce leaves: have diners put about 1/4 cup of filling in a lettuce leaf, fold leaf over and eat like a taco.
Yields 3 lettuce wraps per serving.
7 WW Freestyle SmartPoints as prepared. I made with Target Sirloin Diced Pork Cubes that I ground up – this reduced the Freestyle SmartPoints to 5.
• Total Time: 7 Minutes
• Prep: 13 Minutes
• Cook: 4 Minutes
Source: Weight Watchers (4 servings)