- 1 iceberg lettuce
- 1-2 tablespoons peanut oil
- 500 g pork mince
- 2 cloves garlic
- 2 teaspoons grated ginger
- 1 red capsicum, diced
- 1 carrot, grated
- 1 tablespoon rice wine
- 1 tablespoon soy sauce
- 1 tablespoon sweet chilli sauce
- 1 – 2 cups mung bean sprouts
- ¼ cup chopped mint, basil & coriander
Bang the base of the lettuce against the bench or a firm surface. This will dislodge the core and make it easier to separate leaves. Gently remove the leaves trying to keep them whole. Wash the cup shaped leaves, dry and then refrigerate until needed. Refrigerate the broken and flat leaves for another use.
Heat the oil in a wok or frying pan and brown the pork. Add the garlic, ginger, carrot, capsicum, rice wine and soy. Cook for 5 minutes until capsicum is just tender. Add bean sprouts and toss to combine.
Spoon into lettuce leaves and sprinkle with herbs.
Serve with sweet chilli sauce on the side.