serves
6-8
prep
15 minutes
cook
15 minutes
difficulty
Easy
serves
6-8
people
preparation
15
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- ¼ tsp sesame oil
- 1 tsp olive oil
- 2 cloves garlic, finely chopped
- 2 tsp grated fresh ginger
- 1 long red chilli, deseeded, finely chopped
- 150 gm bacon, finely cubed
- 100 gm green beans, finely sliced
- 100 gm mushrooms, finely diced
- 500 gm chicken mince
- 230 gm can water chestnuts, drained, chopped
- 1 bunch garlic chives, finely chopped
- ½ bunch coriander, roughly chopped
- ½ bunch spring onions, roughly chopped
- 1 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 large iceberg lettuce, to serve
Instructions
On a medium to high flame, heat olive oil and sesame oil in a frying pan. Add garlic, ginger and chilli and cook for 1–2 minutes or until fragrant. Add bacon and cook for a further 3–4 minutes. Add green beans and mushrooms and season to taste. Add minced meat and cook, stirring occasionally to break up any lumps, for 5 minutes until nicely browned. Add water chestnuts. Stir through garlic chives, coriander and spring onions. Pour over soy and hoisin and mix well.
Serve hot from the pan in a lettuce leaf cup.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
