Ingredients
1 tbsp coconut oil
1 red onion
finely diced
3 cloves garlic
minced
1 tsp ginger
minced
1 tsp chilli flakes
or chilli, finely chopped (optional)
4 large mushroom cups
finely diced
1/2 zucchini
finely grated
700g free range pork or chicken mince
½ tsp pink salt
2 tbsp coconut aminos
soy sauce alternative
1 cos or iceberg lettuce
washed and leaves separated
1 lime
juice of one lime (to serve)
1 cherry tomatoes
halved
1 tsp coriander
chopped
Equipment
- 1 pan
Instructions
- Heat coconut oil in a pan. Add red onion, garlic, ginger and chilli (if using); sauté until the onion has turned translucent. Add the mushrooms and zucchini and stir until just tender.
- Add the mince and stir until it is cooked through. Once browned, add the salt and coconut aminos and continue to stir to reduce any excess liquid from the vegetables.
- Divide lettuce leaves among serving plates. Spoon mince into the lettuce cups and top with a little lime juice, cherry tomatoes and coriander.
Notes
Variation
BBQ beef san choi bao to eat in lettuce cups.
Variation
Hoisin chicken lettuce cups.
Tip
You will find pink salt at your local supermarket.
Variation
Waldorf salad can also be served in these lettuce cups.
Variation
Chicken in lettuce cups recipe for another flavour sensation.
