4 servings • 20 minutes

Ingredients

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• 1 tbsp Extra Virgin Olive Oil‍
• 500 grams Lean Pork Mince
• 6 stalks Spring Onion (thinly sliced)
• 2 Garlic cloves (minced)
• 1 tbsp Fresh Ginger (grated)
• 1 stalk Celery (diced)
• 1 Red Capsicum (diced)
• 2 cups Mushrooms (diced)
• 1 cup Brown Rice (cooked)
• 2 tbsp Soy Sauce (or tamari)
• 1 tbsp Fish Sauce
• 1 tbsp Chili sauce (optional)
• 1 tbsp Rice Vinegar
• 1 cup Bean Sprouts
• 8 Iceberg Lettuce Leaves
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Directions

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1. Heat oil in wok or non-stick frypan. Cook pork mince, and using spatula, separate mince until its cooked through. Set aside, leaving the oil in pan.
2. Place onions, garlic, ginger, celery, capsicum, mushrooms and rice into the hot pan and cook gently, stirring until softened. Around 5-6 minutes.
3. Return the pork to the pan and mix well. Combine sauces and vinegar in a small bowl, add to the pork mixture with the bean sprouts and stir through until bean sprouts are wilted.
4. Spoon the filling into lettuce leaves and serve immediately.

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Notes

Adaptation: This recipe is adapted from a recipe featured on the Queensland Government's "Healthy. Happier" website at https://www.healthier.qld.gov.au/.

‍Leftovers: Can be stored in refrigerator for up to 3 days. Mince mixture may be frozen for up to 3 months.
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Don't eat pork: Substitute chicken mince for pork mince.

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