Sun, 2013-12-15 01:25



Pork and Lemongrass Lettuce Cups

A healthy and fresh easy to prepare dish, just great for summer outdoor eating.

  • 2 Tablespoons Peanut Oil
  • 10cm stick fresh Lemongrass, chopped finely
  • 2 small Red Chillies, chopped finely
  • 2 teaspoons finely grated Galangal
  • 2 cloves Garlic crushed
  • 500g Pork Mince
  • 1 tablespoon Red Curry Paste
  • 100g Green Beans, trimmed and chopped coarsely
  • 2 tablespoons Fish Sauce
  • 2 tablespoons Lime Juice
  • 1 tablespoon grated Palm Sugar
  • 1 small Red Onion, chopped finely
  • 2 Spring Onions, sliced thinly
  • 1/4 Cup loosely packed fresh Basil Leaves
  • 1/4 Cup firmly  packed fresh Coriander Leaves
  • 1/4 Cup roasted Unsalted Peanuts, coarsely crushed
  • Iceberg lettuce leaves
  1. Heat oil in wok, stir-fry lemongrass, chillie, galangal and garlic until fragrant.
  2. Add pork; stir-fry about 5 minutes or until pork changes colour.
  3. Add curry paste, stir-fry until fragrant
  4. Add beans, suace, juice and sugar to wok, stir-fry about 5 minutes or until beans are just tender.
  5. Remove from heat, stir in oniobs, herbs and half the nuts.
  6. Place mixture in a bowl and sprinkle with remaining nut
  7. Spoon desired amount of mixture onto a lettuce leaf, fold and eat.
Preperation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 4
Per Serving: 20.7g total fat, 1476kJ, 8.3g carbohydrate, 31.5g protein, 3.9g fibre