This recipe first appeared in Food magazine issue 87.
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Ingredients
Method
1.Cook the rice according to packet instructions. Set aside.
2.Meanwhile, prepare the lettuce. Bang the base of the lettuce against the bench or a firm surface, this will dislodge the core. Remove the core and then peel off the leaves, trying to keep them whole. Wash the leaves, pat dry and refrigerate until needed.
3.Heat the oil in a frypan over a medium-high heat and cook the pork mince until well coloured, breaking up clumps with a wooden spoon. Add the garlic, ginger, red capsicum and carrot to the pan and cook for a further 2 minutes. Add the rice, soy sauce, fish sauce, sweet chilli sauce and sesame oil. Stir to mix.
4.Spoon into lettuce cups, squeeze over a little lemon or lime juice and sprinkle with spring onion. Serve with extra sweet chilli and soy sauce on the side.
PER SERVE: Energy: 485kcal, 2031kj Protein: 32g Fat: 23g Saturated fat: 6g Cholesterol: 68mg Carbohydrate: 36g Fibre: 4g Sodium: 1386mg
Note