| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Super1 | 4 | servings | |
INGREDIENTS
| 15 | g | Dried mushrooms |
| Boiling water | ||
| 2 | ts | Oil |
| 1 | Clove garlic; crushed | |
| 1/2 | ts | Grated ginger |
| 125 | g | Minced pork |
| 125 | g | Green prawns; peeled, deveined |
| And finely chopped | ||
| 4 | Shallots; chopped | |
| 1/2 | Capsicum; seeded and finely | |
| Chopped | ||
| 1/4 | c | Bamboo shoots; finely chopped |
| 1/4 | c | Water-chestnuts; finely chopped |
| 2 | c | Warm cooked Sunwhite Long Grain rice |
| 2 | Tb | |
| 1 | tb | Soy sauce |
| 2 | ts | Hoisin sauce |
| 1 | Head butter lettuce; washed and dried |
INSTRUCTIONS
1. Place mushrooms in a small bowl. Cover with water. Allow to soak for 15 minutes. Drain well. Chop finely. 2. Heat oil in a wok or frying pan. Stirfry garlic and ginger for a few seconds. Add pork. Stir-fry until golden. 3. Stir in prawns, shallots, capsicum, bamboo shoots, water-chestnuts and mushrooms. Stir-fry for 30 seconds. 4. Toss through Sunwhite Long Grain rice until well combined. Blend through combined sherry and sauces. Stir-fry for a further 30 seconds. 5. Serve rice mixture and lettuce leaves separately. Allow each person to place some rice mixture in a lettuce leaf. Roll up as a parcel, folding ends in. Eat with fingers, dipping in soy sauce if you like. Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.
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