Vietnamese Lettuce Cups
- Portion size: 24
This recipe makes 24 servings
|Per piece: about||-|
|total fat||3 g|
|sat. fat||1 g|
This make-ahead saut? pork appetizer is colourful, and the lettuce cups make it fun to eat.
- 1/2 1/2small mango
- 4 heads 4headsSweet Gem lettuce
- 1/2 cup 1/2cupfinely diced sweet red pepper
- 1 tbsp 1tbspvegetable oil
- 12 oz 12ozlean ground pork
- 1/2 cup 1/2cupminced red onion
- 2 2cloves garlic, minced
- 1 tbsp 1tbspminced gingerroot
- 1/2 tsp 1/2tspground cinnamon
- 1/4 tsp 1/4tsphot pepper flakes
- Pinch Pinchground cloves
- 1 tbsp 1tbspfish sauce
- 1 tbsp 1tbsplime juice
- 2 tsp 2tspsoy sauce
- 1 tsp 1tspcornstarch
- 2 tbsp 2tbspminced fresh coriander
Filling: In skillet, heat oil over medium heat; fry pork, stirring occasionally, until no longer pink, about 5 minutes.
Add onion, garlic, ginger, cinnamon, hot pepper flakes and cloves; fry until onion is softened, about 3 minutes.
Stir in fish sauce; cover and simmer over medium-low heat for 3 minutes. In small bowl, stir together lime juice, soy sauce and cornstarch until smooth; stir into pork mixture and cook until slightly thickened, about 2 minutes. Let cool. (Make-ahead: Refrigerate in airtight container for up to 2 days.) Stir in coriander.
Peel and cut mango into 1/4-inch (5 mm) thick slices; cut into 1/4-inch (5 mm) thick sticks. Separate lettuce to make twenty-four 3-inch (8 cm) cups, trimming any large leaves if necessary. (Make-ahead: Cover and refrigerate separately for up to 4 hours.)
Mound 1 tbsp (15 mL) of the filling in each cup. Garnish with mango and red pepper.
Source : Canadian Living Magazine: December 2005