Asian Lettuce Cups
Kimberly
4-6
15 minutes
30 minutes
Meals
Who doesn’t love a one pot wonder?
Better still, one you can eat with your hands….literally, as it ends up falling in your hands with each bite! Practice makes perfect people…..hehe!
Dumb this one down even further by blitzing all the veg in a food processor instead of chopping! yep, so easy!
Ingredients
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- 1 tbspn coconut oil for frying
1 onion, finely diced
- 2cm knob of fresh ginger grated or finely chopped
1kg mince - any type or try red lentils
- 1 carrot, finely diced
- 1 zucchini, finely diced
- 1 celery stalk, finely diced
- 1 carrot, finely diced
- Half a red capsicum, finely diced
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- ½ cup broth
- 1tbspn tomato purée
- ½ tbspn honey
- 2 tbspn fish sauce
- 1 tbspn Tamari
½ tspn Chilli Garlic or Garlic Pepper (to Taste)
1 tspn Aroma Spice
- 1 tbspn Tapioca flour, optional for thickening
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Spring onion, sliced finely
1 tspn sesame oil
1 lemon, juiced
Fresh chilli to taste
Directions
Melt the coconut oil in a large pot or wok and fry off the onion on a moderately high heat for a few minutes until softened slightly
Lower the heat and add the ginger. Stir until fragrant.
- Increase the heat to moderately high again and add the mince cooking until browned, separating the chunks as you go.
While the meat is cooking, finely chop or chuck all of the vegetables in the food processor.
- Add the vegetables to the meat and cook for a couple of minutes until vegetables slightly softened.
Combine all the sauce ingredients in a bowl, ensuring tapioca has mixed in well, and add to the dish.
- Add the finishing ingredients just before serving.
Serve in lettuce cups or straight up in a bowl with cauliflower rice.
