Ingredients
|
Canola or olive oil cooking spray
500g lean pork mince
1 clove garlic, crushed
1 tsp grated fresh ginger
200g green beans, thinly sliced
1 large carrot, grated
4 green shallots, thinly sliced
|
2 tbs salt-reduced barbecue sauce
1 tbs salt-reduced soy sauce
1/3 cup coriander leaves
8 large butter lettuce leaves
1 cup bean sprouts, ends trimmed
|
Method
- Heat a wok or large non-stick frying pan and grease with cooking spray.
- Add mince, garlic and ginger and cook for 5-10 minutes over a high heat until mince is evenly browned, breaking up any large pieces with a wooden spoon.
- Add beans, carrot and shallots and stir over hear a further 1-2 minutes.
- Stir in sauces and coriander leaves. Remove from heat.
- Spoon mince mixture onto lettuce leaves and top with bean sprouts.
- To eat, wrap up leaves to enclose filling.
Tip: We used butter lettuce leaves but you could use iceberg lettuce cups or baby cos if preferred.
Nutrients Per Serve
|
Energy
|
824kJ
|
|
Total Fat
|
4g
|
|
Saturated Fat
|
1.3g
|
|
Polyunsaturated Fat
|
0.1g
|
|
Protein
|
32g
|
|
Carbohydrate
|
6.4g
|
|
Fibre
|
3.1g
|
|
Sodium
|
272mg
|
|
Serves
|
4
|
|
Preparation Time
|
20 minutes
|
|
Cooking Time
|
15 minutes
|