An easy, delicious and economical mid-week meal as part of the 'What's For Dinner?' series.
|2 cm||Vegetable oil, such as rice bran oil|
|2 cloves||Garlic, crushed|
|1 Tbsp||Fresh ginger, finely grated|
|1||Red capsicum, thinly sliced|
|600 g||Pork, cut in strips (Main)|
|3 Tbsp||Rice vinegar|
|3 Tbsp||Soy sauce|
|1||Butter lettuce, leaves separated|
|2 Tbsp||Toasted sesame seeds|
AdvertisementAdvertise with NZME.
- Heat a little vegetable oil such as rice oil in a large frying pan or wok.
- Add crushed garlic, finely grated ginger, sliced onions and thinly sliced red capsicum, then stir-fry for 5 minutes. Remove and place to one side.
- Add a little more oil to the pan and stir-fry pork, in two batches if necessary, for 5 minutes or until browned all over.
- Return vegetables to the pan. Add soy sauce and rice vinegar, then stir-fry and toss to combine.
- Arrange butter crunch lettuce leaves on a serving plate.
- Spoon bundles of pork mixture into lettuce leaves - the leaves will hold the mixture like little cups - and sprinkle with sesame seeds.
- To eat, roll or fold the leaves around the filling to form a parcel.