3/4 lb. boneless pork loin, cut into 1/4" by 2" strips
1/2 large red pepper, cut into strips
1/2 c. fresh bean spouts
1/3 c. fresh leek strips
1 large jalapeño pepper, trimmed, seeded and diced
1 Tbsp. hot chili paste with garlic
1 Tbsp. rice wine vinegar
4 Tbsp. soy sauce
1 Tbsp. honey
2-3 hearts of romaine lettuce
1/3 c. peanuts, chopped (optional)
Wash and dry the hearts of romaine and separate the leaves or ribs. Place the romaine cups around the edge of a platter and set aside.
Combine all the ingredients (excluding the romaine and peanuts) in a large plastic storage bag or glass bowl and refrigerate. Allow to marinate for 1 hour. To ensure proper cooking, remove from the refrigerator approximately 10 minutes prior to cooking to take the chill off the ingredients.
Preheat a Calphalon stir-fry pan on medium-high heat. When the rim of the pan is hot-to-the-touch, add your ingredients and stir fry. When the meat has changed color and is fully cooked, place the cooked food in the middle of the platter with the romaine. To serve, place some of the meat mixture into a romaine cup and sprinkle with chopped nuts if desired.