6 Servings
| 12 large | butter lettuce leaves |
| 1 Tbsp | Argo® Corn Starch |
| 1/4 cup | soy sauce |
| 2 tsp | Tone’s® Southwest Chipotle Seasoning |
| 1 medium | carrot, shredded |
| 1 medium | red onion, diced |
| 6 large | mushrooms, sliced thin |
| 1 lb | boneless pork loin, chopped |
| 2 Tbsp | Mazola® Corn Oil |
| 1/4 cup | chopped dry roasted peanuts |
1. Place rinsed lettuce leaves on a platter.
2. In medium mixing bowl, mix corn starch, soy sauce, Tone’s® Southwest Chipotle Seasoning, carrots, onions, mushrooms, and pork. Let marinate for 10 minutes.
3. Heat oil in large skillet over high heat. Add marinated meat and veggies; stir-fry until golden brown.
4. Place equal amounts in lettuce cups; top with chopped peanuts and serve.