Spicy pork lettuce cups
Stir fried pork mince and mushrooms with subtle Chinese-inspired flavours. Serve in lettuce cups for a fun, affordable and nutritious family meal.
* The ingredients used in this recipe are shared with other recipes from week three of the spring weekly meal planner. See the meal planner here.
Ingredients
Method
Ingredients
- 300g basmati rice*
- ½ large iceberg lettuce*
- 2 tablespoons oil
- 1 onion*, finely diced
- 2cm fresh ginger, grated or 1 teaspoon minced ginger
- 2 cloves garlic, finely chopped or 1 teaspoon crushed garlic
- 250g mushrooms*, sliced
- 400g pork mince
- 2 large carrots, grated or finely diced
- 150g round green beans*, sliced
- 300g (2 cups) frozen green peas*
- ¼ cup hoisin sauce
- 1 teaspoon soy sauce
- pepper, to taste
Method
- Cook rice according to packet instructions.
- Prepare the lettuce by separating the leaves, rinsing, then pat drying them or use a salad spinner. Place on a serving plate.
- Heat oil in a large frying pan on the stove over medium-high heat, add onion and sauté until it becomes translucent and soft. Add in ginger and garlic and fry until fragrant, mix through mushrooms, pork mince, and carrots, stir fry until cooked.
- Add green beans, peas, hoisin sauce, soy sauce, and pepper. Let it simmer and reduce for 5 minutes. Test taste and add additional seasoning ingredients, if needed.
- To serve, spoon mince mixture into lettuce cups and serve with rice.
Cooking tips:
• You can also shred the lettuce and serve as a side salad with the spicy pork and rice.
Adapt it:
• Use brown rice instead of white to boost the fibre.
• Use beef, lamb, chicken or a plant based mince instead of pork if preferred.
• Use frozen green beans instead of fresh if you prefer.
Kid-friendly alternatives:
• Use reduced salt soy sauce.
Leftovers:
• Keep the mince, rice and lettuce separate when storing in the fridge. Mince and rice can be frozen, or eaten for lunch the next day with the remaining lettuce and rice.