Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Quick Asian-style mince in crisp leaves — China.
Equipment: Wok or large frying pan
Measures and names
Ingredients
- 500 g beef mince (ground beef)
- 200 g mushrooms, finely chopped
- 3 garlic cloves
- thumb of ginger
- 3 tbsp soy sauce
- 1 tsp sesame oil
- 2 spring onions (scallions)
- 1 chilli
- 1 tbsp oil
- Little gem lettuce (baby romaine) leaves
- Sesame seeds
Method
- Heat the oil in a wok over a high heat and fry the mince for 6 minutes, breaking it up, until browned and starting to crisp.
- Add the finely chopped mushrooms, garlic and ginger and stir-fry for 4 minutes, until the mushrooms' moisture has cooked off.
- Stir in the soy sauce and sesame oil and toss for 30 seconds. Taste — it shouldn't need salt.
- Spoon the sizzling mince into crisp little gem leaves.
- Top with spring onion, chilli and sesame seeds, and eat with your hands. Taste before adding salt — the soy sauce already seasons the dish.
Swaps and tips
Finely chopped mushrooms stretch the mince and add savoury depth. Crisp lettuce cups replace rice or pancakes. Use tamari instead of soy sauce to keep it gluten-free.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 36 g | 5 g | 2 g | 34 g | 470 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
