Ingredients
- 1 tablespoon oil
- 500g minced lean pork
- 6 spring onions, sliced
- 2 cloves garlic, crushed
- 1 small piece ginger, peeled and chopped
- 1 stick celery, diced
- 1 medium red capsicum, seeded and diced
- 100g mushrooms, diced
- 1 cup cooked rice
- 1 teaspoon cornflour
- 2 tablespoons reduced-salt soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon chilli sauce
- 1 tablespoon rice wine vinegar or dry sherry
- 1 cup mung bean shoots
- 8 large iceberg lettuce leaves
Method
- Heat oil in wok or frypan
- Cook pork quickly until separate and cooked through, then set aside leaving oil in pan
- Place onions, garlic, ginger, celery, capsicum, mushrooms and rice into the hot pan and cook gently, stirring until softened
- Return the pork to the pan and mix well
- Combine cornflour, sauces and vinegar in a small bowl, add to the pork mixture with the bean shoots and stir through until bean shoots are wilted and mixture has thickened slightly
- Place two crisp lettuce leaves on each serving plate and spoon the filling onto each leaf
- Serve at once
Notes
Serving suggestion Place leaves on a plate and pork mixture in a bowl and allow diners to fill each leaf with mixture, roll into a parcel and eat with their fingers.
Serves 4
Preparation time 15 mins
Cooking time 5 mins
