Lettuce wraps with coriander pork

Water chestnuts and coriander add texture and flavour to this san choy bau-style meal.

Recipe «Lettuce wraps with coriander pork» presented in category Recipes / Meat, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 60ml hoisin sauce, 1 tbsp Chinese rice wine, Olive oil spray, 1 brown onion, finely chopped, 2 celery sticks, ends trimmed, finely chopped , 350g lean pork mince, 90g canned water chestnuts, drained, finely chopped, 85g trimmed bean sprouts , 2 tbsp chopped fresh coriander, 8 iceberg lettuce leaves, to serve, Steamed white rice, to serve, Fresh coriander leaves, to serve.

Ingredients:

• 60ml hoisin sauce 
• 1 tbsp Chinese rice wine 
• Olive oil spray 
• 1 brown onion, finely chopped 
• 2 celery sticks, ends trimmed, finely chopped 
• 350g lean pork mince 
• 90g canned water chestnuts, drained, finely chopped 
• 85g trimmed bean sprouts 
• 2 tbsp chopped fresh coriander 
• 8 iceberg lettuce leaves, to serve 
• Steamed white rice, to serve 
• Fresh coriander leaves, to serve 

Instructions

1. Combine the hoisin sauce and rice wine in a small bowl. Spray a wok or large frying pan with olive oil spray to lightly grease. Heat over high heat. Add the onion and celery, and stir-fry for 2 minutes or until softened slightly.
2. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 4 minutes or until the mince changes colour.
3. Add the water chestnuts and bean sprouts, and stir-fry for 1 minute. Add the hoisin sauce mixture and stir-fry for 1-2 minutes or until combined and heated through. Remove from heat and stir in the chopped coriander.
4. Divide the lettuce leaves among serving plates. Spoon the rice into the lettuce leaves. Top with the pork mixture and coriander leaves. Serve immediately.