Water chestnuts and coriander add texture and flavour to this san choy bau-style meal.
Ingredients
- 60ml (1/4 cup) hoisin sauce
- 1 tablespoon 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 tablespoons chopped fresh coriander
- 8 iceberg lettuce leaves, to serve
- Steamed white rice, to serve
- Fresh coriander leaves, to serve
Method
- Step 1Combine 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.
- Step 2Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 4 minutes or until the mince changes colour.
- Step 3Add 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.
- Step 4Divide the lettuce leaves among serving plates. Spoon the rice into the lettuce leaves. Top with the pork mixture and coriander leaves. Serve immediately.
Nutrition
1190 kj
Energy
3g
Fat Total
0.5g
Saturated Fat
6.5g
Fibre
25g
Protein
38g
Carbs (total)
All nutrition values are per serve
- Author: Chrissy Freer
- Image credit: Sue Ferris
- Publication: Australian Good Taste
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