Ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon grated fresh ginger
- 1 stem lemongrass, white part only, chopped
- 2 long red chillies, seeded and chopped
- 2 cloves garlic, chopped
- 500 g (1 lb) minced (ground) chicken
- ¼ cup (60 ml) fresh lime juice
- 1 tablespoon fish sauce
- 1 teaspoon soft brown sugar
- 1 red onion, thinly sliced
- 2 tablespoons fresh mint, chopped
- 1 cup (30 g) fresh coriander (cilantro) leaves
- 8 iceberg lettuce leaves
Preparation
- Heat the vegetable oil in a wok or large non–stick frying pan over medium heat.
- Add the ginger, lemongrass, chilli and garlic and stir–fry for 1 minute.
- Add the chicken and stir–fry for 5 minutes, or until the chicken is cooked.
- Remove the chicken mixture from the heat and allow to cool slightly.
- In a small bowl, combine the lime juice, fish sauce and sugar and pour over the chicken.
- Add the onion, mint, and all but a few of the coriander leaves, tossing gently to combine.
- Divide the salad among bowls and garnish with the remaining coriander.
- Serve with the lettuce leaves on the side or use them to roll up the salad.
Serves 4
Preparation: 10 minutes
Cooking: 6 minutes
Source: Low Fat No Fat Asian Cooking
Click here for more cookbooks...
