- 1 tablespoon olive 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 (white or brown)
- 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
- Heat oil in wok or non-stick frypan.
- Cook pork quickly until separated 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 mung 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 immediately.
- Substitute chicken mince for pork mince.
- Can be gluten free with simple swaps such gluten free cornflour and soy sauce
Can be stored in refrigerator for up to 3 days. Mince mixture may be frozen for up to 3 months.
- Chopping board
- Large knife
- Wok or non-stick large frypan
- Small bowl
- Wok turner
Queensland health acknowledges the development of the Healthy Food Fast cookbook by the Department of Health Western Australia.www.gofor2and5.com.au. Recipes from Healthy Food Fast © State of Western Australia 2011, reproduced with permission.