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Preparation Time: 15 minutes
Cooking time: 15 minutes
Serves: 24 (makes)
If served as twenty four each provides 54 cals, 4g fat (of which 1g saturates), 2g sugar and 0.01g salt.
Ingredients
- 450g (1lb) lean ground pork
- 1 medium onion, chopped
- ¼ cup hoisin sauce
- 4 garlic cloves, minced
- 1 tbsp minced fresh gingerroot
- 1 tbsp red wine vinegar
- 1 tbsp reduced sodium soy sauce
- 2 tsp Thai chili sauce
- 225g (8oz) tinned sliced water chestnuts, drained and finely chopped
- 4 green onions, chopped
- 1 tbsp sesame oil
- 24 Bibb or Boston lettuce leaves
Method
1. In a large skillet, cook pork and onion over medium heat 6 - 8 minutes or until pork is no longer pink and onion is tender, breaking up pork into crumbles.
2. Stir in hoisin sauce, garlic, ginger, vinegar, soy sauce and chili sauce until blended. Add water chestnuts, green onions and oil; heat through.
3. To serve, place pork mixture in lettuce leaves; fold lettuce over filling.
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