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Vietnamese Lettuce Cups

By The Canadian Living Test Kitchen

Tested till perfect

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Vietnamese Lettuce Cups

This recipe makes 24 servings

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Nutritional Info

Per piece: about -
cal 43
pro 3 g
total fat 3 g
sat. fat 1 g
carb 2 g
fibre 0
chol 8 mg
sodium 94 mg
% RDI: -
calcium 1
iron 1
vit A 4
vit C 13
folate 4

This make-ahead saut? pork appetizer is colourful, and the lettuce cups make it fun to eat.

Ingredients

  • 1/2 small mango
  • 4 heads Sweet Gem lettuce
  • 1/2 cup finely diced sweet red pepper
  • Filling:
  • 1 tbsp vegetable oil
  • 12 oz lean ground pork
  • 1/2 cup minced red onion
  • 2 cloves garlic, minced
  • 1 tbsp minced gingerroot
  • 1/2 tsp ground cinnamon
  • 1/4 tsp hot pepper flakes
  • Pinch ground cloves
  • 1 tbsp fish sauce
  • 1 tbsp lime juice
  • 2 tsp soy sauce
  • 1 tsp cornstarch
  • 2 tbsp minced fresh coriander

Preparation

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

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