Asian Pork Lettuce Wraps

• 1 pound pork tenderloin or boneless skinless chicken breasts, thinly sliced
• 3 tablespoons I Can't Believe It's Not Butter!(R) Spread
• 2 tablespoons honey
• 2 1/2 tablespoons reduced sodium soy sauce
• 1/2 teaspoon hot pepper sauce
• 1 cup shredded carrots
• 3 green onions large, diagonally sliced
• 8 ounces water chestnuts sliced, drained and cut into strips
• 2 cloves garlic
• 8 leaves Boston lettuce
• 1 teaspoon fresh ginger grated
• 2 tablespoons rice vinegar
• 2 teaspoons corn starch

1. Combine honey, soy sauce, vinegar, ginger and hot pepper sauce in glass bowl; add pork and toss to coat. Cover and marinate 30 minutes in refrigerator.
2. Remove pork from marinade, reserving marinade. Working in batches, melt 1 tablespoon I Can't Believe It's Not Butter!(R) Spread in 12-inch nonstick skillet over medium-high heat and cook 1/2 of the pork, stirring occasionally, 4 minutes or until pork is done. Remove pork from skillet and keep warm; repeat.
3. Meanwhile, combine cornstarch with 1 tablespoon cold water. Melt remaining 2 tablespoons Spread in same skillet and stir in reserved marinade and cornstarch mixture. Bring to a boil and cook, stirring frequently, 1 minute. Stir in carrots, stirring occasionally, 2 minutes or until crisp-tender. Stir in garlic, scallions and water chestnuts and cook, stirring frequently, 1 minute. Return pork to skillet and heat through.
4. Evenly spoon mixture into lettuce cups.

pork tenderloin, i, honey, soy sauce, hot pepper, carrots, green onions, water, garlic, boston lettuce, ginger, rice vinegar, corn starch

Taken from www.yummly.com/recipe/Asian-pork-lettuce-wraps-298946 (may not work)