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Lettuce wraps with coriander pork
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Enhance san choy bau with crunchy water chestnuts and aromatic coriander.
Ingredients:
  • 60ml (1/4 cup) hoisin sauce
  • 20.00 ml Chinese rice wine
  • Olive oil spray
  • 1 brown onion, finely chopped
  • 2 celery sticks, ends trimmed, finely chopped
  • 350g lean pork mince
  • 90g (1/2 cup) canned water chestnuts, drained, finely chopped
  • 85g (1 1/2 cups) trimmed bean sprouts
  • 40.00 ml chopped fresh coriander
  • 8 iceberg lettuce leaves, to serve
  • Steamed white rice, to serve
  • Fresh coriander leaves, to serve
Instructions:
  • In a small bowl, mix the hoisin sauce and rice wine together. Lightly grease a wok or large frying pan with olive oil spray and heat over high heat. Stir in the onion and celery, cooking for 2 minutes until slightly softened.
  • Brown the mince in the pan, breaking up any lumps with a wooden spoon, for about 4 minutes until it changes color.
  • Toss in the water chestnuts and bean sprouts, stir-fry for 1 minute, then mix in the hoisin sauce blend. Continue stir-frying for 1-2 minutes until everything is heated through and well combined. Take the wok off the heat and gently fold in the chopped coriander.
  • Arrange the lettuce leaves on serving plates. Fill them with rice, then generously top with the pork mixture and fresh coriander leaves. Serve promptly.

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