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.