Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Quick savoury mince in crisp leaves — China.
Equipment: Wok or large frying pan
Measures and names
Ingredients
- 500 g pork mince (ground pork)
- 200 g mushrooms, finely chopped
- 3 garlic cloves
- thumb of ginger
- 3 tbsp soy sauce
- 1 tsp sesame oil
- 2 spring onions (scallions)
- 1 tbsp oil
- Little gem lettuce (baby romaine) leaves
- Sesame seeds
Optional extras
- 1 water chestnut, chopped
Method
- Heat the oil in a wok over a high heat and fry the pork mince for 6 minutes, breaking it up, until browned and crisping at the edges.
- Add the mushrooms, garlic, ginger and water chestnut (if using) and stir-fry for 4 minutes, until the mushrooms' moisture has cooked away.
- Stir in the soy sauce and sesame oil and toss for 30 seconds. Taste — no salt needed.
- Spoon into crisp little gem leaves.
- Top with spring onion and sesame seeds and eat with your hands.
Swaps and tips
Finely chopped mushrooms stretch the pork 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 |
|---|---|---|---|---|
| 41 g | 6 g | 3 g | 38 g | 543 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
