• 2 palm size portions of pork mince
• 1 cup sliced water chestnuts, drained
• 1 tablespoon sliced ginger
• 1 tablespoon chilli sauce
• 1 tablespoon tamari or soy sauce
• Iceberg lettuce leaves, cut carefully into cups
1. Sauté ginger lightly before browning pork mince. Add sauces with water chestnuts and simmer for five minutes. Thin with a little water. Spoon mix into lettuce cups for serving.
Serves 4 (Snack)