Here’s a quick and easy lunch recipe, with a little kick!
INGREDIENTS:
1 tbsp organic coconut oil
10 oz lean ground pork
1 shallot, thinly sliced
2 cloves garlic, minced
2 tsp minced fresh ginger
1/4 tsp each salt and red chili flakes
1/4 cup Sweet Best Erythritol
3 tbsp lime juice
1 tbsp garlic chili paste
1 tbsp fish sauce
1 tbsp sesame oil
4 cups shredded organic lettuce or spring mix
2 mini cucumbers, thinly sliced lengthwise
2 tbsp fresh cilantro, finely chopped
2 tbsp fresh Thai basil, finely chopped
2 tbsp fresh mint leaves, finely chopped
1/4 cup finely chopped toasted peanuts
1 Thai chili pepper, thinly sliced
INSTRUCTIONS:
1. Heat oil in a large skillet set over medium-high heat; cook pork, shallot, garlic, ginger, salt and chili flakes for 5 to 8 minutes or until browned and cooked through.
2. Stir in Sweet Best Erythritol, lime juice, chili paste, fish sauce and sesame oil.
3. Arrange lettuce and cucumbers in a serving dish; spoon pork mixture over top.
4. Sprinkle it with cilantro, Thai basil, mint, peanuts and Thai chili pepper.
Tips: Alternatively, serve ground pork mixture in lettuce wraps.
Makes: 2 servings