2 spring/green onions, thinly sliced
1 fresh clove garlic, crushed
2 teaspoons soy sauce
1 tablespoon sweet chilli sauce
4 iceberg lettuce cups
1 Lebanese cucumber, cut into ribbons
1/2 cup fresh bean sprouts
1. Heat a large, non-stick frying pan on a high heat. Spray with oil and add pork, cooking for 2 min or until just tender.
2. Add spring/green onions and garlic. Cook 1 min. Add soy and sweet chilli sauces.
3. Shred half the lettuce and place some into cup bases. Divide mixture between cups, adding remaining lettuce. Top with cucumber and sprouts.