Minted Pork and Mango Salad Recipe

1 tbsp/ 15 ml
2 cups/ 1 lb/ 500 g
2 tbsp/ 2 oz/ 60 g
2 stalks
2 tbsp/ 30 ml
1 tbsp
4 tbsp/ 2 oz/ 60 g
3
4 tbsp/ 60 g
2 tbsp/ 30 g

8 oz/ 250 g
2
2 oz/ 60 g

vegetable oil
lean ground pork
canned water chestnuts, chopped
fresh lemongrass, finely chopped
lime juice
fish sauce
bean sprouts
green onions (scallions), chopped
chopped fresh mint
chopped coriander (cilantro)
freshly ground black pepper
assorted lettuce leaves
mangoes, peeled and sliced
toasted hazelnuts or pecans, chopped

Method:

1. Heat oil in a wok over a medium heat. add pork, water chestnuts, lemongrass and stir-fry for 5 minutes or until pork is browned. Remove from wok and set aside to cool.

2. Place pork mixture, lime juice, and fish sauce in a bowl and mix to combine. Add bean sprouts, green onions (scallions), mint, coriander (cilantro) and black pepper to taste, and toss gently.

3. Line a serving platter with lettuce leaves, then top with mangoes and pork mixture. sprinkle with chopped hazelnuts or pecans.

Note: This salad can be prepared to the end of step 2 several hours in advance. Cover and keep at room temperature. If preparing more than 2 hours in advance store in the refrigerator and remove 30 minutes before you are ready to assemble and serve it.

(serves  6)

 

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