This is such an easy-to-make, fast, nutritious meal with lots of fresh Asian flavours. Kids love putting it together, so serve it buffet style and let them choose a lettuce cup, then they can fill and roll it themselves.
Serves: 4–6
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Servings
Prep time
Cook time
Recipe
Ingredients
- 1 tbsp coconut oil
- 500g turkey or chicken mince
- 1 red onion, halved & thinly sliced
- 1 clove garlic, crushed
- 1–2cm ginger, finely grated
- 1 cup mushrooms, shiitake or Swiss brown, sliced
- 2–3 carrots, diced or julienned
- 1 red capsicum, julienned
- 1 red chilli, seeded & diced (optional)
- 1 tbsp fish sauce
- 1 tbsp sweet chilli sauce
- 1 tbsp tamari sauce
- ¼ cup cashew nuts, toasted
- Juice 1 lime
- Handful Thai basil, leaves picked
- Handful Vietnamese or regular mint, leaves picked
- Handful coriander, leaves picked
- 1 iceberg or butter lettuce, leaves separated
Method
- In wok or large pan, heat coconut oil. Add mince, onion, garlic and ginger, increase heat and cook, stirring constantly until mince is cooked (about 5 mins).
- Add mushroom, carrot, capsicum and chilli. Continue to stir for a few more mins, then add fish sauce, sweet chilli sauce and tamari sauce.
- Stir through to coat mince well, then turn off heat.
- Stir in cashews, lime juice and fresh herbs.
- Place wok or pan on table to self-serve.
- Break lettuce into leaves and arrange on plate.
- To serve, place mince in lettuce cup, fold and enjoy.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
