Warm Pork and Mint Salad

Serves 4

Ingredients

6 shallots (chopped)
2 tablespoons fresh ginger (shredded)
1 fresh red chilli (chopped)
500g lean pork mince
3 tablespoons Vietnamese mint (shredded)
1 tablespoon brown sugar
1/4 cup/60ml soy sauce
2 tablespoons lime juice
2 teaspoons Thai fish sauce ('nam pla')
250g assorted lettuce leaves
1 cucumber (sliced)
60g snow pea (mangetout) sprouts or watercress.

Method

1 Heat a nonstick frying pan or wok over a medium heat. Add shallots, ginger and chilli. Stir-fry for 3 minutes. Add pork. Stir-fry for 3-4 minutes or until brown.

2 Stir in mint, sugar, soy sauce, lime juice and fish sauce. Stir-fry for 4 minutes or until pork is cooked.

3 Arrange lettuce leaves, cucumber and snow pea sprouts on a serving platter. Top with pork mixture.

Tip: If Vietnamese mint is unavailable standard mint will work fine instead.