- 1.
Trim the lemon grass. Peel off the outer layer. Finely chop the stem. Halve the chilli. Finely slice it. Flick out the seeds and white bits for a milder salad. Pop the lemon grass and half the chilli in a bowl with 1 tbsp tamari.
- 2.
Add the pork to the lemon grass marinade. Stir to mix. Put to one side to marinate while you get everything else ready.
- 3.
Shred the lettuce into thin strips. Trim and finely slice the spring onions. Pick any large, thick stems out of the watercress. Arrange them all on plates or in bowls.
- 4.
Pick the leaves off the mint and chervil. Scatter them over the salads with the rest of the sliced chilli.
- 5.
Scatter half the pack of mixed beans sprouts over the salads. Slice the lemon into wedges.
- 6.
Warm 1 tbsp olive oil in a frying pan. Lift the pork out of the marinade. Add it to the pan. Stir-fry for 5-6 mins till the pork is golden brown and cooked through.
- 7.
Arrange the pork over the top of the salads and serve with the lemon wedges for squeezing.