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PREP + COOK TIME 20 min­utes 1 Tbsp olive oil/spray oil 1 brown onion, finely chopped 1 clove gar­lic, finely chopped 500g ex­tra lean pork mince 8 but­ton mush­rooms, thinly sliced 1 car­rot, peeled, grated 1 cour­gette, ends trimmed, grated 2 Tb­sps hoisin sauce 8 ice­berg let­tuce (or baby cos) leaves 1 Heat the oil in elec­tric pan over medium heat.

2 Add the onion and gar­lic and cook, stir­ring, for 5 min­utes or un­til the onion soft­ens.

3 Add the pork and cook, stir­ring to break up any lumps, for 5 min­utes or un­til the mince changes colour and is cooked through.

4 Add the mush­room, car­rot and cour­gette, and cook for 2 min­utes or un­til the car­rot is ten­der.

5 Add the hoisin sauce and cook for 2 min­utes or un­til the mix­ture is heated through.

6 Spoon the pork mix­ture evenly among let­tuce cups.

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