Thai pork lettuce wraps
- olive oil spray
- 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
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)
Total fat 10g
–Saturated fat 3g
Dietary fibre 3g
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