Prep: 25 min Total: 25 min Serves: 4

4 tsp vegetable oil
450 g pork tenderloin, trimmed and cut in 1/2"(1 cm) wide strips
3 cloves garlic, minced
1 tbsp grated fresh ginger
1 each sweet red pepper and sweet yellow pepper, sliced
3 tbsp hoisin sauce
2 green onions, sliced
1 tbsp sesame seeds, toasted
Pinch salt and pepper
1/4 cup chopped cashews, toasted
1/2 tsp sesame oil
1 tsp white wine vinegar
1 tsp Asian sweet chili sauce
12 leaves Boston lettuce

4 tsp vegetable oil 450 g pork tenderloin, trimmed and cut in 1/2"(1 cm) wide strips 3 cloves garlic, minced 1 tbsp grated fresh ginger 1 each sweet red pepper and sweet yellow pepper, sliced 3 tbsp hoisin sauce 2 green onions, sliced 1 tbsp sesame seeds, toasted 1/4 cup chopped cashews, toasted 1/2 tsp sesame oil 1 tsp white wine vinegar 1 tsp Asian sweet chili sauce 12 leaves Boston lettuce

In wok or nonstick skillet, heat 1 tsp of the vegetable oil over medium-high heat; saute pork until browned, about 3 min. Scrape into bowl; set aside.

Add remaining vegetable oil to wok; saute garlic and ginger until fragrant, about 30 sec. Add red and yellow peppers; saute until tender-crisp, about 4 min. Return pork and any juice to wok. Stir in 1 tbsp of the hoisin sauce and 2 tbsp water; cook until juices run clear when pork is pierced and just a hint of pink remains inside, about 1 min. Add green onions, sesame seeds, salt and pepper; saute 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 water. Spoon pork mixture into lettuce leaves; serve with hoisin dressing.