Lettuce wraps with coriander pork
7 min·Asian
Lettuce wraps with coriander pork
Ingredients
- 60ml (1/4 cup) hoisin sauce
- 1 tbsp Chinese rice wine
- Olive oil spray
- 1 brown onion, finely chopped
- 2 celery sticks, ends trimmed, finely chopped
- 350g lean pork mince
- 90g (1/2 cup) canned water chestnuts, drained, finely chopped
- 85g (1 1/2 cups) trimmed bean sprouts
- 2 tbsp chopped fresh coriander
- 8 iceberg lettuce leaves, to serve
- Steamed white rice, to serve
- Fresh coriander leaves, to serve
Instructions
4 steps
- 1
Combine the hoisin sauce and rice wine in a small bowl. Spray a wok or large frying pan with olive oil spray to lightly grease. Heat over high heat. Add the onion and celery, and stir-fry for 2 minutes or until softened slightly.
2 min - 2
Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 4 minutes or until the mince changes colour.
4 min - 3
Add the water chestnuts and bean sprouts, and stir-fry for 1 minute. Add the hoisin sauce mixture and stir-fry for 1-2 minutes or until combined and heated through. Remove from heat and stir in the chopped coriander.
2 min - 4
Divide the lettuce leaves among serving plates. Spoon the rice into the lettuce leaves. Top with the pork mixture and coriander leaves. Serve immediately.
Progress
0 / 4 steps
