Pork lettuce cups recipe

This dish is full of natural flavours from the chilli, garlic, ginger and soy, so there is no need to add any salt unless, on tasting at the end, you feel it needs it.

Ingredients

Details

  • Cuisine: Thai
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 10 mins
  • Serves: 4

Step-by-step

  1. Heat a large frying pan over a medium heat and pour in the oil. Once the oil is hot, add the onion, garlic, ginger and chilli and cook for 2-3 minutes, then add the pork mince and turn up the heat to high. Cook, stirring, for 5-6 minutes, until the pork is browned.
  2. Add the carrot, mushrooms and water chestnuts to the pan and cook for a further 2 minutes
  3. Add the soy sauce, oyster sauce and rice vinegar and cook for another 2 minutes, or until some of the liquid evaporates. Mix in the bean sprouts and chopped coriander and take the pan off the heat immediately.
  4. Place little gem leaves on 4 serving plates to form cups and spoon the pork mixture into them. Sprinkle over the spring onions and toasted cashew nuts. Serve each plate with a lime wedge.

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Recipes extracted from 'Cookery School' brought to you by Channel 4.

Published by Penguin HB

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