(serves 4)
Everyone is always asking what the best way to lose weight is. Part of my job is to provide nutritional advice, and i am a firm believer that there is no magic pill. I guess my 2 main tips are to reduce portion sizes and to eat more veggies! I find the healthy eating plate is a simple way to visualise a more ideal contribution of food; 50% vegetables, 25% carbs, 25% protein but of course the creativity comes in how to adopt this for people of different cultural backgrounds and different food habits.
So I was thinking about starting a new sections of the blog that will be about modifying recipes to be closer to these recommendations, so here goes the first one - 8-9 servings of vegetables rather than 3!
So I was thinking about starting a new sections of the blog that will be about modifying recipes to be closer to these recommendations, so here goes the first one - 8-9 servings of vegetables rather than 3!
Prep time: 20 min
Cooking time: 20 min
Ingredients
250g pork mince
250g lean pork mince
2x100g mung bean vermicelli
2 onions
1 carrot
1 red capsicum
1 small eggplant
1 broccoli
5 tsp hoisin sauce
1 tsp sesame oil
1-2 T canola oil
1 medium iceberg lettuce
Marinade:
1-2 T soy sauce
2 tsp caster sugar
1 tsp salt
1 tsp corn starch
Method
1. Marinate pork mince in soy sauce, salt, sugar and corn starch. Leave for at least 30 minutes, or preferably overnight.
2. Finely dice the onion, carrot, capsicum and eggplant. Cut the broccoli into small bite-size florets.
2. Finely dice the onion, carrot, capsicum and eggplant. Cut the broccoli into small bite-size florets.
3. Soak the green bean vermicelli in cold water for 10 minutes, then drain and cut into short strips, approx 2-3cm in length.
4. Heat the wok with 1/2 T canola oil, then sauté the onions for 3 minutes, then add the mince and break it up into small chunks. When the mince is almost cooked (about 5 minutes), add the eggplant and sauté for another 2-3 minutes. Add the 3 tsp hoisin sauce and the sesame oil and then add the vermicelli and sauté for another 5 minutes. Remove from the pan and set aside.
4. Heat the wok with 1/2 T canola oil, then sauté the onions for 3 minutes, then add the mince and break it up into small chunks. When the mince is almost cooked (about 5 minutes), add the eggplant and sauté for another 2-3 minutes. Add the 3 tsp hoisin sauce and the sesame oil and then add the vermicelli and sauté for another 5 minutes. Remove from the pan and set aside.
5. Wash the wok and dry. Heat and then add 1/2 T canola oil, and add the carrot and broccoli in. Add in 1/4 C water and cover with a lid to steam for 3-4 minutes. Remove the lid and sauté with the capsicum for another few minutes then add the meat mixture back in and toss to combine.
6. Cut off the end of the lettuce to make it easier to peel off the layers. Peel off layers of the lettuce and put aside.
7. To serve, sprinkle some sesame seeds on top of the meat mixture and drizzle some sesame oil on top.
To eat, place some meat and vegetable mixture in the lettuce cup, wrap it up and crunch in!
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