Lettuce originated in the Mediterranean area and was first grown as a weed. Leaves that are darker in color contain more vitamins and minerals than the paler color varieties.
Lettuce is also an excellent source of Vitamin A and Vitamin K for bone strength.
San Choi Bow
Rated 5.0 stars by 1 users
Servings
4
Prep Time
15 minutes
Cook Time
5 minutes
Ingredients
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1 tbsp olive oil
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500g pork or chicken mince (or meat substitute)
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6 eschallots, sliced
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2 garlic cloves, crushed
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1 x 5cm piece of ginger, peeled & chopped
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2 sticks celery, diced
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1 medium capsicum, seeded & diced
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100g mushrooms, diced
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1 cup cooked rice (we used basmati)
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1 tsp cornflour
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2 tbsp soy sauce or tamari
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1 tbsp fish sauce
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1 tbsp chilli sauce
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1 tbsp rice wine vinegar
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1 cup mung bean shoots
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8 large lettuce leaves (iceberg or cos works well)
Directions
Heat olive oil in work or frypan and cook mince quickly until separate and cooked through, then remove with a slotted spoon set aside leaving oil in pan.
Place onions, garlic, ginger, celery, capsicum, mushrooms and rice into the hot pan and cook gently, stirring until softened.
Return the mince to the pan and mix well. Combine cornflour, sauces, and vinegar in a small bowl, add to the mince mixture with the bean shoots and stir through until bean shoots are wilted and mixture has thickened slightly.
Place two lettuce leaves on each serving plate and spoon the filling into each leaf. Enjoy!
