Ingredients
- • 1 iceberg lettuce
- • 1 tbsp peanut oil
- • 2 garlic cloves, crushed
- • 2-cm piece ginger, peeled and finely grated
- • 1 lemongrass stalk, white part only, finely chopped
- • 1 long red chili, finely chopped
- • 500 g pork mince
- • 1 cup bean sprouts, trimmed
- • 3 spring onions, thinly sliced
- • 1 tbsp Lee Kum Kee gluten free soy sauce
- • 2 tbsp oyster sauce
- • ½ lime, juice
- • 1 tsp sesame oil
- • ¼ cup chopped roasted cashews
- • ¼ cup coriander leaves
- • Sesame seeds, to serve
- • Lime wedges, to serve
Method
- 1. Separate the lettuce into cups.
- 2. Heat the oil in a large wok over high heat. Add the garlic, ginger, lemongrass and chili and cook for 1 minute or until fragrant.
- 3. Add the pork mince and cook, breaking up the meat with a wooden spoon, until browned. Add the bean sprouts and spring onions and cook for 30 seconds. Add the soy sauce.
- 4. Divide the meat mixture between the lettuce cups, sprinkle with the crushed cashew nuts, sesame seeds and coriander and serve with lime wedges.
Product used in recipe
- Lee Kum Kee - Gluten Free Soy Sauce
