Warm pork, eggplant and almond lettuce wraps
Ingredients
- 1 large eggplantaubergineX, cut into 1cm pieces
- 2 cloves garlic, crushed
- 1 long red chilli, finely chopped
- 500g lean pork mince
- 1 medium red capsicum, diced
- 1 large zucchini, diced
- 1½ tablespoons reduced-salt, gluten-free tamari
- ½ cup coriandercilantroX leaves, roughly chopped, plus extra leaves, to garnish
- ¼ cup roasted unsalted almonds, chopped
- 8 iceberg lettuce cups
- 1 large carrot, shredded or grated
- 2 shallots, thinly sliced, to garnish
Instructions
1 Spray a large wok with olive oil and set over high heat. Stir-fry eggplant for 3–4 minutes, or until golden. Transfer to a plate.
2 Return wok to a medium-high heat and spray with a little more oil. Stir-fry the garlic and chilli for 30 seconds, or until fragrant. Add pork and stir-fry, breaking up the mince with the back of a spoon, for 3–4 minutes, or until the mince is browned. Add the diced capsicum and the zucchini; stir-fry for 2 minutes, or until just tender.
3 Return the eggplant to wok with the tamari, coriander and almonds. Stir-fry until heated through. Fill lettuce cups with grated carrot and top with pork mixture. Garnish with shallots and extra coriander leaves.
Nutrition Info (per serve)
-
Calories 379cal
-
Kilojoules 1585kJ
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Protein 31g
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Total fat 21.1g
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–Saturated fat 5.7g
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Carbohydrates 11.7g
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–Sugars 11.2g
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Dietary fibre 9.5g
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Sodium 429mg
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Calcium 111mg
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Iron 3.5mg
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