Meat-Free Mondays. Episode 2: Dopsu No-Pork Satay Lettuce Cups
Posted: May 22
Oh yes, it’s that time again.
This month, we’re bringing you a dish of a Thai persuasion. Something that’s such a flavour hit, you may be driven to exclaim what the Phuket!? in tones both awed and surprised.
As such, best ensure delicate ears are shielded.
Anyway, why is it so good?
Well, satay, mainly. One of those sauces that makes everything better. But that’s not to play down the role of the Dopsu No-Pork pieces; after all, it does the ‘meat’ role in the dish to perfection; the satisfying, tender, vehicle for all that tangy, peanut-y goodness.
Let’s get to it, people:
140g (half bag) Dopsu
No-Pork pieces, thawed
1 tbsp Vegetable oil
1 Medium Carrot, coarsely 3cm Fresh Root Ginger, finely grated
4 Spring Onions, chopped
Zest and juice of 1 Lime
1/2 Red Pepper, finely sliced
1 Clove Garlic, crushed
2 tbsp Fresh Coriander, chopped
2 Little Gem Lettuce
3 tbsp Ready Made Vegan
To garnish: Coriander,
Get ahead, by chopping the ingredients and arranging the lettuce leaves on the platter. Chill both, ready to quickly stir fry and assemble. For an extra kick, add a finely chopped red chilli to the stir fry with the ginger.
1. Heat oil in a wok on medium. Use your fingers to slightly break up the larger chunks of Dopsu No-Pork into small bite sized pieces, then stir fry until golden.
2. Add the pepper, carrot, ginger, garlic and spring onions to the pan and stir fry for 2 minutes until everything is heated through.
3. Add the lime zest and juice and satay sauce with 2 tbsp water. Reduce the heat and cook over a low heat for a couple of minutes, stirring until everything is nicely coated in the sauce.
4. Stir through the coriander then remove from the heat and leave to cool a little.
5. Separate the lettuce leaves and arrange them in a single layer on a large serving platter. Spoon a little of the warm satay No-Pork mixture into the centre of each ‘lettuce cup’. Garnish with lime wedges and serve warm.