Little Leakers
Pork and Lemon Grass Lettuce Cups
1 iceberg lettuce
2 tspns MCT Oil
2 garlic cloves crushed
10cm stick lemon grass finely chopped
500g pork mince (you will have to make your own)
227g can water chestnuts drained, rinsed, finely chopped
2 green onions (shallots) sliced on the diagonal
1 TBSPN Soy sauce
juice of 1/2 lime
Select best lettuce leaves and trim with scissors, if necessary, to make eight large cups. Place in
a large bowl of iced water to crisp. Heat MCT Oil in a wok or large frying pan on high. Stir fry
garlic and lemon grass for 3 seconds. Add pork mince and stir fry for 3 minutes until cooked.
Add water chestnuts, half of green onion, soy sauce and lime juice. Cook for 1 minute, top with
remaining green onion and serve.
2 tspns MCT Oil
2 garlic cloves crushed
10cm stick lemon grass finely chopped
500g pork mince (you will have to make your own)
227g can water chestnuts drained, rinsed, finely chopped
2 green onions (shallots) sliced on the diagonal
1 TBSPN Soy sauce
juice of 1/2 lime
Select best lettuce leaves and trim with scissors, if necessary, to make eight large cups. Place in
a large bowl of iced water to crisp. Heat MCT Oil in a wok or large frying pan on high. Stir fry
garlic and lemon grass for 3 seconds. Add pork mince and stir fry for 3 minutes until cooked.
Add water chestnuts, half of green onion, soy sauce and lime juice. Cook for 1 minute, top with
remaining green onion and serve.
