and wine together; let stand for 10 minutes.
Make the
Heat oil in a wok on high. Stir-fry lamb in batches for 1-2 mins, until browned. Transfer to a plate.
Reheat wok and stir-fry garlic, lemongrass, ginger and chili for 1 min, until fragrant. Return lamb to wok with lime zest and juice, and fish sauce. Toss to coat. Remove from heat and stir in chopped herbs. Spoon lamb into lettuce cups to serve.
oodles.
Allow to sit for 5 minutes then drain.
Select 6 lettuce leaves and trim if necessary with scissors to make large cups. Arrange lettuce cups on a platter. Cover with damp paper towels and refrigerate until ready to serve.
Heat oil in a wok on high heat. Stir-fry onion and ginger for 1-2 mins. Add ground chicken and stir-fry for about 5 mins, until cooked through.
Add hoisin, soy sauce, sesame oil and water chestnuts and continue to stir-fry for another 2-3 mins. Spoon into a serving bowl and stir in cilantro.
Spoon chicken mixture into each lettuce cup and serve.
Heat oil in a wok over high heat. Stir-fry green onions and ginger for 1-2 mins. Add ground pork and cook for 5 mins, stirring to break up lumps, until cooked through. Add oyster sauce, soy sauce and sesame oil. Stir-fry for another 2-3 mins. Transfer to a bowl and toss with red pepper, bean sprouts and cilantro.
Drain lettuce cups and pat dry with paper towels. Arrange on a serving platter. Divide noodles between lettuce cups and top with pork mixture. Serve with extra cilantro.
Trim the thick stems from lettuce leaves, then wash well. Set
Heat oil in a wok or large frying pan on high. Stir-fry pork and garlic for 4-5 mins, breaking up lumps with the back of a spoon, until browned.
Add sugar, fish sauce and lime leaves. Simmer for 3-4 mins, or until thickened slightly.
Add cilantro, peanuts, shallots and chili. Stir-fry for a further 3-4 mins.
Spoon into lettuce cups. Sprinkle with extra fried shallots. Serve with lime wedges.
oth sides, about 8 minutes for medium-rare. Transfer to a
Stir-fry pork, in batches, for 2-3 minutes, until cooked
il and garlic.
Saute for a few seconds and add
inger and garlic.
Cook for about 1 minute, stirring, until
In a bowl toss together tomatoes, bacon, onion, oil, vinegar, and salt and pepper to taste. Spoon mixture into lettuce leaves and sprinkle with shredded basil.
Serve lettuce cups on a platter garnished with basil sprigs.
aucepan, bring lentils and 4 cups of water to the boil
o coat.
let stand for 10 minutes.
Soak mushrooms
(For the bean mix you can
Heat oil in a wok or large frying pan on high. Stir-fry pork and garlic for 4-5 minutes, breaking up lumps with the back of a spoon, until browned.
Add sugar, fish sauce and leaves. Simmer for 3-4 minutes or until thickened slightly.
Add coriander, peanuts, shallots and chilli. Stir-fry for a further 3-4 minutes.
Spoon into lettuce cups. Sprinkle with extra fried shallots. Serve with lime wedges.
Cut lettuce ahead of time into cup
uck legs in preheated oven for 3 hours. Turn off the
mi-hard.
Keep aside for 10-15 minutes.
For the cups:
Preheat the oven to