Infused with peppy Asian flavours, your cup will runneth over with yum!
1 Tbsp freshly squeezed lemon or lime juice
2 tsp salt-reduced soy sauce or gluten-free soy sauce
2 tsp sweet chilli sauce or gluten-free sweet chilli sauce
1 tsp olive oil
2 cloves garlic, crushed
3 cm piece ginger, peeled, finely grated
200 g lean pork mince
210 g (1½ cups) frozen chopped mixed vegetables
125 g (1 cup) steamed Sunrice low GI white rice
3 iceberg lettuce leaves, halved
1 bunch coriander to serve (optional)
- Put lemon juice, soy sauce and sweet chilli sauce in a small bowl and stir to combine. Set aside.
- Heat oil in a wok over a medium-high heat. Add garlic and ginger. Cook, stirring, for 1 minute. Add pork and cook for 2 minutes or until browned and almost cooked.
- Add vegetables to wok and cook, tossing, for 1 minute. Add rice and cook, tossing, for 2 minutes or until rice is heated through. Add soy mixture and toss until heated through.
- Divide rice mixture between lettuce leaves. Sprinkle with coriander leaves, if you like. Fold in sides and serve.