Carb-Conscious Asian Pork Lettuce Cups

Nutrition per serve

Ingredients

• 1clove garlic
• 1pcs carrot
• 1pcs spring onion
• 1pcs pak choy
• 1pcs cos lettuce
• 50g oyster sauce
• 2g chilli flakes
• 300g lean pork mince
• 40g roasted cashews
• 5g toasted sesame seeds
• 10ml white vinegar
• 5ml soy sauce
• 15ml neutral-flavoured oil

Method

1. Step 1 — Start prep
   Crush or finely chop the garlic. Shred the carrot using a julienne peeler or coarsely grate with a box grater. Thinly slice the spring onion on an angle.
2. Step 2 — Finish prep
   Thinly slice the pak choy, keeping the stems and leaves separate. Trim the lettuce, then separate the leaves.
3. Step 3 — Make sauce
   Put the oyster sauce, 2 tsp white vinegar, 1 tsp soy sauce, 60ml (¼ cup) water and a pinch of chilli flakes* (if preferred, omit the chilli when cooking and serve it at the table) in a bowl and stir to combine.
4. Step 4 — Cook mince
   Heat 1 tbs oil in a large deep frypan over high heat. Cook the pork mince, breaking up the lumps with a spoon, for 3-4 mins until browned.
5. Step 5 — Cook vegetables
   Add the garlic, carrot and pak choy stems to the mince and cook, stirring occasionally, for 2 mins or until the carrot is starting to soften.
6. Step 6 — Get ready to serve
   Add the sauce and pak choy leaves to the mince mixture and bring to the boil. Cook, stirring occasionally, for 2 mins or until slightly reduced. Stir in the cashews. Fill the lettuce cups with the pork mixture. Scatter with the spring onion and sesame seeds to serve.

Allergens

Soy, Mollusc, Fish, Gluten, Sesame, Wheat, Cashew