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Ginger Pork Bibb Cups
Note: for a double quick dressing, use 1/2 cup light Asian sesame salad dressing in place of the dressing above.
- Whisk together the dressing ingredients (3 Tbs lime juice, 3 Tbs sugar, 1 1/2 Tbs soy sauce, 1/2 tsp cornstarch) in a small saucepan. Bring to a boil over medium-high heat and continue boiling 1 minute. Remove from heat and place in a small bowl to cool.
- Meanwhile, coat a medium skillet with cooking spray and place over medium heat until hot. Cook the pork until no longer pink, stirring frequently breaking up larger pieces while cooking.
- Combine the cooked pork, coleslaw mix, water chestnuts, cilantro, ginger, salt and black pepper in a medium bowl and toss until well blended. Spoon equal amounts in each of the lettuce leaves, (about 1/4 cup per leaf). Spoon equal amounts of the dressing (about 1 1/2 teaspoons) over each. May serve with knives and forks or pull up edges of leaves and enjoy as mini wraps.