1/2 pound boneless lean pork
4 tablespoons teriyaki sauce, divided
1/8-1/4 teaspoon crushed red pepper
1 cup water
2 tablespoons cornstarch
1 tablespoon distilled white vinegar
2 tablespoons canola oil, divided
1 onion, chunked and separated
12 radishes, thinly sliced
2 medium zucchini, cut into julienne strips
Salt
4 cups shredded lettuce
Recipe Directions
Cut pork across grain into thin slices, then into narrow strips. Combine pork, 1 tablespoon teriyaki sauce and red pepper in small bowl; set aside. Combine water, cornstarch, remaining 3 tablespoons teriyaki sauce and vinegar; set aside. Heat 1 tablespoon oil in hot wok or large skillet over high heat. Add pork and stir-fry 2 minutes; remove. Heat remaining 1 tablespoon oil in same pan. Add onion; stir-fry 2 minutes. Add radishes and zucchini; lightly sprinkle with salt and stir-fry 1 minute longer. Stir in pork and teriyaki sauce mixture. Cook and stir until mixture boils and thickens. Spoon over bed of lettuce on serving platter; serve immediately.
Serves 2-3
