This was a huge hit with the kids and a perfect dinner solution for a hot summer evening, I’ll definitely be making this again.
Serves 2 adults and 2 kids
500g pork mince
6-8 small iceberg lettuce leaves
4 spring onions chopped + 1 extra for garnish
1 small can water chestnuts, chopped
1 small handful green beans, chopped
1 tbs peanut oil
1 tsp sesame oil
2 cloves garlic, crushed
1 small knob ginger, grated
2 tbs soy sauce
2 tbs shao xing wine (available from asian grocers)
1 small handful coriander, chopped
1 tsp chilli sauce
1 tsp hoisin sauce
- Heat the oils in a non stick fry pan or wok and cook and gently cook the spring onion, ginger and garlic until fragrant.
- Add the pork mince and cook for 5 mins or until starting to brown and the liquid evaporated.
- Add the water chestnuts, beans and sauces and cooking wine (some kids may find the chilli a bit to full on so leave it out if you want and add it later) and gently cook for few minutes or until the sauce starts to thicken.
- Remove from heat and stir through the coriander and extra spring onion. Spoon into the lettuce cups and serve.
NB If you prefer, you could substitute the pork with chicken mince, or tofu and finely diced extra vegetables.