Serves: 4
Prep time: 15 minutes
Cook time: 8 minutes
2 ½ serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
1 tablespoon olive oil
2 cloves garlic, crushed
1 tablespoon ginger, crushed
1 brown onion, finely diced
1 red chilli, deseeded and finely chopped
3 spring onions, finely sliced
2 carrots, grated
1 red capsicum, diced
1 cup bean sprouts
500g extra lean pork mince
1 tablespoons soy sauce, salt reduced
2 tablespoons oyster sauce
1 tablespoon sesame oil
½ lime, juiced
16 iceberg lettuce leaves, kept whole, washed and dried
Optional extras to serve
Extra lime wedges
½ cup fresh coriander leaves
¼ cup peanuts, crushed
Method:
HEAT olive oil in a non-stick wok or frypan over medium heat.
ADD garlic, ginger, onion and chilli and cook for 1-2 minutes.
STIR in carrot and capsicum for 2 minutes, or until soft.
ADD pork mince to the pan, breaking it up with a wooden spoon and cook until browned.
MIX in soy sauce, oyster sauces, spring onions, lime juice, sesame oil and beansprouts.
REMOVE from the heat and transfer to a serving bowl.
SPOON the mixture into lettuce cups and serve immediately. Top with optional extras such as fresh coriander leaves, lime and crushed peanuts
What's Great About It:
This Cantonese dish features a flavourful stir-fry of minced meat and vegetables served in crisp lettuce cups. Typically eaten with your hands, it is a fun, family friendly meal and a light and healthy option for dinner. Turn it into a salad for a great left-over lunch option.
