• 1 tbsp sesame oil
• 500g organic chicken mince (pork, beef or lamb)
• 1 small brown onion, chopped finely
• 1 clove garlic, crushed
• 1cm fresh ginger, grated finely
• 1 Tbsp water
• 100g fresh shiitake mushrooms (if using dried, use 1/4 cup & soak in water first for 5 minutes) or use normal mushrooms
• 2 Tbsp Tamari
• 2 Tbsp Fish Sauce with no added preservatives
• 1 Tbsp lime juice
• 2 cups bean sprouts                                                                                                          
  
• 4 spring onions, thinly sliced (optional for kids)
• 1/4 cup fresh coriander, coarsely chopped
• 8 medium butter lettuce leaves or lettuce that works well as a ‘cup’
• 2 Tbsp flaxseeds, ground (optional)

Directions:

• Heat oil in wok or large frying pan on medium heat.  Add onion, garlic and ginger.  Cook for 1-2 minutes or until beginning to brown.
• Add meat and stir until it changes colour.
• Add water, mushrooms, tamari, oyster sauce and lime juice.  Stir fry until mushrooms are just tender.
• Remove from heat.  Add sprouts, spring onions and coriander.
• Lightly stir through to combine.
• Place lettuce leaves on a serving plate.  Spoon even amounts of meat mixture onto each lettuce leaf.
• Sprinkle with flaxseeds and serve.

Notes

Make double the quantity & pack into school lunch boxes the next day or freeze for another time.

Thanks to ‘The Gabriel Method’, Jon Gabrielwww.thegabrielmethod.com for this recipe inspiration.