- Ready In: 15 minutes
- Serves: Makes 12 Serves 4
Kids love this dish as they can pile the meat into the lettuce leaves and eat with their fingers! Alternatively, you can serve it over boiled rice or thin noodles.
- 1 tablespoon peanut oil
- 2 cloves garlic, crushed
- 1 teaspoon grated fresh ginger (about a 2cm piece)
- 1 onion, chopped
- 1/2 red capsicum, chopped
- 500g pork mince or chicken mince
- 2 cups shredded wombok (Chinese cabbage)
- 4-6 canned (100g) water chestnuts, drained and chopped
- 2 tablespoons reduced-salt soy sauce
- 1 tablespoon sesame oil
- 1 cup (75g) unsalted chopped peanuts
- 4 green onions (shallots), sliced
- 12 lettuce leaves, washed and trimmed – see note
- 1/2 cup bean sprouts
- Bunch fresh coriander leaves
- 1-2 red chillies, chopped finely
Heat oil in a wok or large frying pan over high heat and add garlic, ginger, onion and capsicum. Cook for 1-2 minutes whilst stirring until softened. Add pork and stir-fry for 5 minutes until brown and cooked, stirring to break up any clumps. Drain off any liquid.
Reduce heat, add cabbage and chestnuts and cook for 5 minutes. Cover with a lid and leave on low for a further 2 minutes. Stir in soy sauce, sesame oil and peanuts. Lower the heat and simmer, stirring occasionally, for 5 minutes.
Rinse and trim the base from the lettuces. Discard older outer leaves. Separate whole leaves from the lettuce head and trim with scissors to form cups.
Just before serving, stir in the shallots, coriander and chilli if used. Toss over the heat for 1–2 minutes to quickly warm through.
To serve, divide the mixture evenly between the lettuce cups. Top with bean sprouts and coriander and serve immediately, accompanied by steamed low-GI basmati rice.
Note: You'll need 2 whole lettuces, preferably iceberg, butter lettuce will also work but it will make smaller lettuce cups.