This quick stir-fry from the January 2015 issue of Canadian Living is a great supper during the busy holiday season. Stir-fry pork and vegetables, mix in a tangy sauce and serve in Boston lettuce leaves. You can also serve it over steamed rice.

Avoiding Additives and Preservatives

I make hoisin sauce from scratch – the recipe is below. Check the sesame seeds and cashews to make sure they are additive-free. I used Eden Organic red white vinegar instead of white wine vinegar, Eden toasted sesame oil and Tabasco original hot sauce in place of the Asian chili sauce.

Saute pork strips

Saute garlic, ginger and peppers

Return pork to pan and add sauce

Pork and Pepper Lettuce Cups


Hoisin Sauce

4 tbsp. (60 ml) soy sauce

2 tbsp. (30 ml) peanut butter

1 tbsp. (15 ml) honey or molasses

2 tsp. (10 ml) white vinegar

Pinch garlic powder

2 tsp. sesame seed oil

1 tsp. (5 ml) Chinese-style hot sauce

Pinch pepper

Mix ingredients together


4 tsp. (20 ml) vegetable oil

1 lb. (450 g) pork tenderloin, trimmed and cut in ½ inch (1 cm) wide strips

3 cloves garlic, minced

1 tbsp. (15 ml) grated fresh ginger

1 each red pepper and yellow pepper, sliced

3 tbsp. (45 ml) hoisin sauce

2 green onions, sliced

1 tbsp. (15 ml) sesame seeds, toasted

Pinch each salt and pepper

¼ cup (60 ml) chopped cashews, toasted

½ tsp. (2.5 ml) sesame oil

1 tsp. (5 ml) white wine vinegar

1 tsp. (5 ml) Asian sweet chili sauce

12 leaves Boston lettuce


In wok or nonstick skillet, heat 1 tsp (5 ml) of the oil over medium-high heat: sauté garlic and ginger until fragrant, about 30 seconds. Add red and yellow peppers; sauté until tender-crisp, about 4 minutes. Return pork and any juices to wok. Stir in 1 tbsp (15 ml) of the hoisin sauce and 2 tbsp (30 ml) water; cook until juices run clear when pork is pierced and just a hint of pink remains inside, about 1 minute. Add green onions, sesame seeds, salt and pepper; sauté for 30 seconds. Remove from heat; stir in cashews and sesame oil. Scrape into clean bowl.

In small bowl, whisk together remaining hoisin sauce, the vinegar, chili sauce and 4 tsp (20 ml) water. Spoon pork mixture into lettuce leaves; serve with hoisin dressing. Serves. 4.

From the January 2015 issue of Canadian Living