Fragrant pork mince with water chestnuts and carrot in lettuce cups.

• Ground pork — 5¼ oz
• Lemongrass — 1 stalk, minced
• Ginger — 1 tsp
• Water chestnuts — ¼ cup, chopped
• Carrot — 1¾ oz (1 small, grated)
• Green-onion tops — 2 Tbsp
• Garlic-infused olive oil — 1 Tbsp
• Lettuce — 1½ oz (leaves)
• Lime
• Sea salt

1. Stir-fry the lemongrass and ginger in the oil 30 seconds.
2. Add the pork and brown 5–6 minutes; add the water chestnuts and carrot 2 minutes.
3. Off the heat add green-onion tops, lime and salt; spoon into lettuce cups.

Larb-style stir-frying with onion/garlic out and lemongrass + ginger in. Mince the lemongrass very fine — coarse pieces are unpleasantly fibrous. Use only the tender pale lower third of the stalk.

Calories ≈ 595 kcal · Protein 39 g · Carbs 12 g · Fat 43 g · Fiber 3 g

Larb-style stir-fried mince, onion/garlic-free.

Gram weights are listed for each ingredient; calories are approximate estimates per serving. Ingredient amounts make the stated number of servings; leftovers are built into the week.