1/4 cup hoisin sauce
5 tablespoons reduced-sodium soy sauce, divided
1 1/2 tablespoons chili-garlic sauce, or to taste, divided
1 (16-ounce) pork tenderloin, trimmed and cut into 1-inch chunks
2 tablespoons vegetable oil, divided
1 large red bell pepper, stemmed, seeded and cut into 1/4-inch pieces
1 (8-ounce) can water chestnuts, drained and chopped
1 tablespoon peeled and grated, fresh ginger
1 head Bibb lettuce, leaves separated
1 tablespoon each: rice vinegar and canola oil
1 teaspoon sesame oil (optional)
1 teaspoon sugar
In a medium bowl, whisk together the hoisin sauce, 3 tablespoons of the soy sauce and 1 tablespoon of the chili-garlic sauce with 2 tablespoons water. In a food processor pulse the pork until just coarsely chopped, about 5 to 10 pulses.
In a large, nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add pork and cook until no longer pink, for about 4 minutes. Transfer pork to bowl with hoisin mixture. Stir to combine.
In same skillet, heat remaining oil over medium-high heat until shimmering. Add the bell pepper and water chestnuts. Cook until pepper softens, for about 3 minutes. Add the ginger and cook until fragrant, for about 30 seconds. Add pork mixture to skillet, bring to simmer and heat through, for about 1 minute.
In a small bowl, mix together the vinegar, canola and sesame oils, sugar and remaining soy and chili-garlic sauces. Spoon pork into lettuce leaves and serve with sauce.
Makes 4 servings.