PORK AND SHIITAKE LETTUCE CUPS
Time in the Kitchen: 20 minutes
Servings: 2-4 (macronutrient profile based on 4 servings)
3 large shiitake mushrooms, thinly sliced
1 pound ground pork 3 scallions, chopped
2 tablespoons tamari
23 tablespoons fish sauce
¼ cup roughly chopped fresh mint
1 head of iceberg or romaine lettuce
juice of 1 lime, plus wedges for garnish
So much flavor with so few ingredients...that's what I love about this quick lunch (which also makes a great appetizer). This recipe is a simplified
version of a Thai salad called Larb, often served with ground chicken or beef. Whichever type of meat you choose, just don't forget the fresh lime at
the end; it heightens the flavor of each bite.
Sauté mushrooms for several minutes, then add pork. When pork is almost cooked through, add scallions, tamari and fish sauce.
Sauté until pork is done. Add mint. Scoop into iceberg lettuce leaves and serve with wedges of lime.
Macronutrient Profile (perserving)
Quick & Easy Tip:
If you're trying to cut back on salt, the easiest way to heighten the flavor in a dish is with a squirt of acidity. Lemon, lime or vinegar will make flavor
come alive—this recipe is a perfect example!