Thai pork lettuce wraps

Serves: 4

Time to make: 15 mins

Ingredients

olive spray oil
1 onion, finely diced
1 long red chilli, deseeded, finely chopped
350g pork mince
1 tablespoon fish sauce
1 tablespoon lime juice
2 teaspoons brown sugarlight brown cane sugarX
1 ½ cups bean sprouts
½ cup fresh mint, roughly torn, plus extra, to garnish
8 iceberg lettuce leaves
4 cups cooked steamed rice

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Instructions

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1 Heat a large non-stick wok over a high heat. Spray with oil. Add onion and chilli and stir-fry for 2 minutes, or until golden.

2 Add pork mince to wok. Stir-fry for 3–4 minutes, or until browned and cooked through.

3 Add fish sauce, lime juice and sugar to wok. Toss for 1–2 more minutes, or until well combined. Remove from heat and stir through bean sprouts and mint.

4 To serve, place a little rice in each lettuce leaf. Top with pork mixture and garnish with extra mint.

Nutrition Info (per serve)

Calories 406 cal

Kilojoules 1700 kJ

Protein 25 g

Total fat 10 g

Saturated fat 3 g

Carbohydrates 55 g

Sugar 4 g

Dietary fibre 3 g

Sodium 560 mg

Calcium 60 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.