Pork lettuce cups recipe

• 2 tbsp Vegetable oil
• 0.5 Onion, peeled and finely chopped
• 2 Garlic cloves, peeled and finely chopped
• 1 Red chilli, finely sliced
• 500 g (17.6oz) Pork mince
• 1 Large carrot, peeled and julienne
• 125 g (4.4oz) Baby mushrooms, chopped
• 75 g (2.6oz) Water chestnuts, drained and sliced
• 2 tbsp Soy sauce
• 2 tbsp Oyster sauce
• 2 cm piece fresh ginger, peeled and grated
• 2 tbsp Rice vinegar
• 125 g (4.4oz) Bean Sprouts
• 2 tbsp Roughly chopped coriander
• 2 tbsp Oyster sauce 2 tbsp rice vinegar
• 4 Baby Gem lettuces - outer leaves
• 125 g (4.4oz) Bean sprouts
• 2 tbsp Roughly chopped coriander
• 4 Baby gem lettuces (outer leaves)
• 6 Spring onions, trimmed & finely sliced
• 70 g (2.5oz) Toasted cashew nuts
• 70 g (2.5oz) Toasted cashew nuts, roughly chopped
• 1 Lime, cut into wedges

1. Heat a large frying pan over a medium heat and pour in the oil.
2. Once the oil is hot, add the onion, garlic, ginger and chilli and cook for 2-3 minutes, then add the pork mince and turn up the heat to high.
3. Cook, stirring, for 5-6 minutes, until the pork is browned.
4. Add the carrot, mushrooms and water chestnuts to the pan and cook for a further 2 minutes
5. Add the soy sauce, oyster sauce and rice vinegar and cook for another 2 minutes, or until some of the liquid evaporates.
6. Mix in the bean sprouts and chopped coriander and take the pan off the heat immediately.
7. Place little gem leaves on 4 serving plates to form cups and spoon the pork mixture into them.
8. Sprinkle over the spring onions and toasted cashew nuts.
9. Serve each plate with a lime wedge.

vegetable oil, onion, garlic, red chilli, carrot, mushrooms, water, soy sauce, oyster sauce, fresh ginger, vinegar, sprouts, coriander, oyster, outer, sprouts, coriander, gem lettuces, spring onions, nuts, cashew nuts, lime

Taken from www.lovefood.com/guide/recipes/11875/richard-corrigans-pork-lettuce-cups (may not work)