| 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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