- 2 tsp olive oil or sesame oil
- 250g pork mince
- 1 garlic clove, grated
- small knob of ginger, peeled and finely chopped
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 4 mushrooms, chopped
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
- 4 spring onions, finely sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- remaining rice & beans from Spicy chicken with rice & beans (see 'goes well with')
Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…
- half a beaten egg remaining from Apple & mustard pork burgers, (see 'goes well with')
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- ¼ small bunch parsley, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 1 tbsp soy sauce, plus extra to serve
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 8-10 Chinese leaves
- 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.