Ingredients
1 tbsp olive oil
600g chicken mince
2 stalks celery
chopped
3 tbsp hoisin sauce
½ cup water chestnuts
chopped
1 cup bean sprouts
½ cup continental parsley or coriander leaves
8 iceberg lettuce leaf cups
Allergy Advice
Contains Gluten
Contains Sesame
Contains Soy
Equipment
- 1 nonstick frypan
- 1 wooden spoon
- 1 small knife
Instructions
- Heat oil in a nonstick frypan over high heat.
- Cook chicken mince until all browned use the back of a wooden spoon to break the mince up into small pieces.
- Stir in celery, cook for 2-3 minutes, then add hoisin sauce and water chestnuts, heat through.
- Remove from heat and stir in parsley or coriander and bean sprouts.
- Place one or two lettuce leaves on each plate and spoon chicken mince into leaves.
- Serve immediately with lots of serviettes!
Notes
Tip
The best way to remove lettuce leaves: turn the lettuce upside down, use a small knife to cut out the stem and then carefully remove each leaf. Wash each leaf and dry with paper towel.
Variation
Pork mince can be used instead of chicken mince.
