I never get tired of the fresh taste of coriander and mint, and the lettuce cups give a lovely crunch and make an interesting way of serving up a family meal.
I keep my fresh root ginger in the freezer and peel then grate it into my cooking. You can also use minced ginger from a jar if you prefer.
You can really use any vegetables that you have on hand. For example you could swap the edamame beans for sliced green beans and use cauliflower instead of broccoli if this is what you have in your fridge!
200g pork mince
1 Tbsp sweet Thai chilli sauce
1 Tbsp sesame oil
1 Tbsp fresh root ginger
1/4 cup oyster sauce 1 can water chestnuts thinly sliced
2 spring onions thinly sliced
1/4 cup peanuts
1 carrot, grated
1 handful of finely sliced broccoli
1/2 red capsicum finely sliced
1 handful shelled edamame beans defrosted
Fresh coriander and mint
Optional squeeze of lime or lemon juice
2 handfuls crispy noodles
1 green crunchy lettuce, leaves separated
Combine mince with chilli sauce, sesame oil and ginger. Then stir fry in a wok until cooked through. Mix in oyster sauce then remove from heat. Mix remaining ingredients through. Arrange 4 crunchy lettuce leaves in a bowl and spoon the mixture into each leaf. Roll the mixture up in the lettuce cups, eat and enjoy!
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