Carb-Conscious Pork San Choy Bau

with Peanuts and Spring Onion

1 tsp soy sauce

1 tsp white vinegar

1 tbs vegetable oil

medium deep frypan

slotted spoon

Halve the carrot lengthwise, then thinly slice on an angle. Cut the spring onion into thirds, then thinly slice lengthwise (see Make it yours). Finely chop the peanuts. Crush or finely chop the garlic. Separate the lettuce leaves.

Put the hoisin sauce, 1 tsp soy sauce, 1 tsp white vinegar and 2 tbs water in a bowl and stir to combine.

Heat 1 tbs vegetable oil in a medium deep frypan over high heat. Add the pork mince and cook, breaking up the lumps with a spoon, for 3 mins or until browned. Remove from the pan with a slotted spoon.

Add the carrot and garlic to the pan and stir-fry for 2 mins or until slightly softened. Add the mince and hoisin sauce mixture and stir-fry for 2 mins or until the sauce is slightly reduced.

Divide the lettuce leaves among plates (see Make it yours). Top with the mince mixture, then scatter with the spring onion and peanuts. Enjoy!

To make your thinly sliced spring onion curl up, put it in an iced water bath for 5 mins or until curly, then drain. ~ Prefer to serve this as a salad? Coarsely chop the lettuce and divide among bowls, then top with the mince mixture, spring onion and peanuts.