Asian Chilli Crisp Pork Lettuce Cups

Directions

1. Combine all ingredients for the sauce and set aside. In a bowl, combine vinegar, water, sugar and salt. Stir until the sugar has dissolved. Add carrot to the pickling juice, ensuring it is fully submerged. Leave to pickle for at least 10-12 minutes or until softened.
2. Heat oil in a wok or large pan over HIGH heat. Add onion and cook for 1-2 minutes or until translucent, tossing regularly. Then add the mushrooms and cook until moisture has evaporated and they have browned, tossing regularly (2-3 minutes).
3. Add pork to the pan and use a spatula to break down the mince. Cook for 2-3 minutes or until browned and cooked through, tossing regularly. Add sauce to the pan and cook until thickened and glossy (about 1-2 minutes).
4. Add celery and water chestnuts to the pan and toss to combine. Cook until just heated through (10-20 seconds).
5. Spoon pork mix into lettuce cups and top with pickled carrot, chopped peanuts, spring onion and fresh chilli. Build your own, add as much or as little as you like of these toppings!