Chef Ray: Spicy Ginger Pork with Crispy Lettuce Cups
This is a flavoursome meal that was qwik and easy to prepare.
From: Bezzant, Niki (Jan 2018) Single Serve in: Healthy Food Guide
- 2 teaspoons sesame oil
- 1 clove of garlic, finely chopped
- 3cm piece ginger, finely chopped
- 1 spring onion, sliced (some green slices reserved to garnish)
- 1 small kumara (120g), diced small
- 150g pork mince
- 1 tablespoon chilli paste
- ¼ cup white wine
- 1 cup prepared slaw mix (without dressing)
- 6 baby cos lettuce leaves
- ½ teaspoon reduced-salt soy sauce, to garnish
- sesame or pumpkin seeds
- sliced fresh chilli, to garnish
- In a heavy-based pan, heat half of the sesame oil over medium-high. Add garlic, ginger, spring onion and kumara. Cook, stirring, for 2 minutes.
- Add pork mince and cook, stirring to break up the mince, for 5 minutes. Add chilli paste and a dash of hot water. Mix well. Add wine and stir-fry for 2 minutes or until liquid evaporates.
- Add slaw to pan and stir to combine. Remove from the heat.
- To serve, divide pork mixture among lettuce cups. Sprinkle with soy sauce, seeds, chilli, remaining sesame oil and reserved spring onions.
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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If you enjoyed this recipe here is one I published last year: