coconut pork and pineapple wraps

 

makes 4 servings

1/2 cup full fat canned coconut milk

1 tbsp minced fresh ginger

2 garlic cloves, minced

1/2 tsp red chili flakes

1lb extra lean ground pork

2 medium carrots, sliced into thin matchsticks

2 scallions, thinly sliced

1/2 cup fresh mint, chopped

2 tbsp reduced sodium soy sauce

1 tbsp fish sauce

2 tsp honey

1 head boston or bibb lettuce

1 cup diced pineapple

in a wok or large skillet, bring coconut milk, ginger, garlic and chili flakes to a simmer over medium-high heat, stir in pork and stir-fry until no longer pink, about 5 minutes. stir in carrots and scallions, and heat until carrots are tender-crisp. stir in mint, fish sauce, soy sauce and honey.

divide pork mixture among lettuce leaves and top with pineapple. serve with lime wedges

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