Lee Kum Kee Hoisin Pork and Ginger Lettuce Cups
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Ingredients
HOISIN PORK
- 1 tablespoon neutral oil
- 1 red onion, finely diced
- 1 red capsicum, diced
- 2 cloves garlic, crushed
- 1 red chilli, finely diced
- 1 tablespoon finely grated fresh ginger
- 450 grams pork mince
- 3 tablespoons Lee Kum Kee Hoisin Sauce
- 2 tablespoons Lee Kum Kee Premium Soy Sauce
HOISIN SAUCE
- ¼ cup Lee Kum Kee Hoisin Sauce
- 3 tablespoons water
- 1 tablespoon rice wine vinegar
- 2 teaspoons Lee Kum Kee Premium Soy Sauce
- ½ teaspoon Lee Kum Kee Pure Sesame Oil
TO SERVE
- 1 iceberg lettuce or 2 baby cos lettuces, washed
- 2 cups cooked medium-grain rice
- 1 spring onion, thinly sliced
- 1 cup coriander leaves
- 2 tablespoons roasted peanuts, chopped
Instructions
3 steps
- 1
PORK - Heat the oil in a large frying pan over a medium heat. Add the onion and capsicum and fry for 5 minutes or until softened. Add the garlic, chilli and ginger and fry for 2 minutes before adding the pork mince. Break the mince apart with a wooden spoon and fry, stirring regularly, until the pork is cooked through. Add the hoisin and soy sauces to the pan and heat through.
- 2
SAUCE - In a small saucepan over a low heat, stir together the sauce ingredients. Remove from the heat and pour into a small serving dish.
- 3
TO SERVE - Serve the lettuce leaves filled with the cooked rice and hoisin pork. Serve the sliced spring onion, coriander leaves, chopped peanuts and hoisin sauce alongside.
Progress
0 / 3 steps
