Teriyaki pork lettuce cups
Ingredients
- 2 tbsp Teriyaki sauce, low-sodium 1.3oz
- 1 ½ tsp Extra virgin olive oil 0.2oz
- 1 cup White onion, chopped 5.6oz
- 2 tsp Garlic, minced 0.2oz
- 12 oz Ground pork, lean, raw
- 1 cup Carrot, shredded 3.9oz
- 3 cup Mushrooms, slices 7.4oz
- 2 4.4oz cups Instant brown rice, cooked 2.2oz per serving
- 8 leaves Lettuce, outer 2oz per serving
- 8 tsp Sesame seeds 0.2oz per serving
- 4 tsp Sriracha, optional 0.2oz per serving
Steps
- In a small bowl, combine teriyaki sauce with 2 tablespoons of water. Set aside. Heat the oil in a large non-stick skillet over medium-high heat. Add the onion, garlic and ground pork, and cook, breaking up with a wooden spoon, until pork is browned and onions are soft, 4 to 5 minutes.
- Add the carrot and mushrooms to the skillet and cook for 4 to 5 minutes, or until mushrooms are tender. Add the teriyaki sauce and stir through. Cook for 2 to 3 minutes, until mixture has thickened.
- Prepare rice according to packet instructions. Add the cooked rice to the Teriyaki pork and mix to combine.
- Spoon one serving of the pork mixture into two lettuce cups. Top with the sesame seeds and drizzle over sriracha (if using).