B00CU1W244_EBOK

1 SERVE =
2 units protein
2 units vegetables
1 unit fats
Thai-style san
SERVES 4 PREP 20 mins, plus soak
1 iceberg lettuce, cored
lime wedges and finely sliced
red chilli, to serve
PORK FILLING
1 tablespoon peanut oil
4 cloves garlic, finely chopped
2 long red chillies, seeded and
finely sliced
2 tablespoons finely chopped ginger
½ bunch coriander, stems and roots finely chopped,
leaves reserved
800 g lean minced pork
150 g green beans, trimmed and
finely sliced
1 carrot, cut into thin matchsticks
100 g mushrooms, sliced
2 ½ tablespoons fish sauce
2 tablespoons lime or lemon juice
2 teaspoons palm or brown sugar
2 cups (160 g) bean sprouts
1
2
3
4
This classic Chinese dis
twist with the addition
the whole lettuce in col
and come away withou
each lettuce cup to an e
filling to use in the
Soak the lettuce in a larg
Gently separate the leave
to use.
For the pork filling, heat
and add the peanut oil. W
and coriander stems and
fragrant. Add the pork m
the lumps with a wooden
changes colour. Add the
and continue to stir-fry fo
are tender and the pork i
lime or lemon juice and s
and pepper and toss to c
Remove the wok from the
sprouts and coriander lea
use as garnish.
To serve, divide the pork