Sichuan Pork Mince Lettuce Cups with Chilli Bean Sauce
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Ingredients
- 400 g pork mince
- 2 little gem lettuce
- 1 tbsp doubanjiang (chilli bean paste)
- 3 garlic cloves
- 1 tsp fresh ginger, grated
- 80 g water chestnuts
- 1 tbsp light soy sauce
- 2 spring onions, finely sliced
- 2 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 302 kcal
- Protein
- 20.8 g
- Carbohydrate
- 6.8 g
- of which sugars
- 1.9 g
- Fat
- 21.3 g
- of which saturates
- 6.2 g
- Fibre
- 2 g
- Salt
- 1.49 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Finely chop the water chestnuts.
- 2
Heat the groundnut oil in a wok and stir-fry the pork mince for 4 minutes, breaking it up, until no pink remains.
- 3
Add the garlic, fresh ginger and doubanjiang and stir-fry for 1 minute until fragrant.
- 4
Stir in the water chestnuts, light soy sauce and most of the spring onions, and cook for 2 minutes.
- 5
Separate the little gem lettuce into whole leaves to use as cups.
- 6
Spoon the hot pork mixture into the lettuce leaves, scatter with the remaining spring onions and serve to eat with your hands.
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