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
Serves 4
Preparation time 15 mins
Cooking time 5 mins 