One thing that has always been challenging for me is lunch time at work. Trying to stay on my nutrition path was difficult with the lack of healthy options in restaurants. And yes, I know that I could have just taken a prepared lunch to work. But that required a lot of planning and time. There were about 3 places near my job I could eat at so that got boring after a while. Now that I’m retired at home, I’m much better able at controlling what I eat and I get to be creative sometimes.
I made Asian lettuce wraps with stir fried pork. It took me about 6 to 7 minutes to cut up the veggies and pork and 5 minutes to stir fry the pork. This is also something that could be made ahead of time and taken to work. Just keep the meat in a separate container from the vegetables so that you can heat that up in the microwave. Then assemble when you’re ready to eat.
Ingredients
Veggies - Julienned cut
Cucumber, carrots, green onions, daikon, cilantro (use what you have on hand)
6 large leaves of romaine or leaf lettuce
8 oz pork loin (lean)
Salt, pepper, garlic powder to taste
2 tsp soy sauce
2 tsp arrowroot flour
2 tbs water
2 tbs light olive oil
Hoisin sauce and sriracha for condiment
Directions
Prep all the vegetables and set aside. Slice pork on a diagonal into thin strips (about 1/4 inch). Sprinkle salt, pepper, garlic powder and soy sauce on pork in a bowl. Add the arrowroot and about 2 tbs of water. Mix very well. Heat a wok or large skillet over high heat until hot. Add the oil and let that get very hot. Add in the pork and stir fry until done. About 3 to 4 minutes. Remove to clean bowl or plate. To serve, put a little bit of hoisin on the lettuce leaf, then layer the meat and then the vegetables. Add a little bit more of the hoisin and roll up like a burrito. Serves 2 people.
