2 tsp olive oil or sesame oil
250 g pack pork mince
1 clove garlic, grated
1 small knob ginger peeled and finally chopped
4 mushrooms, chopped
4 spring onions, finely sliced
1 egg beaten
¼ small bunch parsley, chopped
1 tbsp soy sauce, plus extra to serve
8- 10 Chinese leaves
rice or beans, to serve
sweet chilli sauce, to serve
- Heat the oil in a wok and add the pork mince. Stir-fry over a high heat for 5 mins until cooked through. Remove with a slotted spoon and set aside.
- Add the garlic, ginger, mushrooms and spring onions to the wok. Stir-fry for 2-3 mins, then add the rice & peas. Stir-fry for 1 min, then add the egg and cook until the egg scrambles. Stir through the parsley, pork, soy and seasoning.
- Pile the rice and pork into Chinese leaves and serve with soy and sweet chilli sauce.