Ingredients
- Pork mince 500g
- 1 can of valcom chestnuts
- 2 carrots - grated
- 1 broccoli head, finely diced
- Handful of spring onions
- Chilli jam / chilli oil - 1 teaspoon
- 1/2 cup kecap manis
- 1/3 cup soy
- 1 tbs of abc chilli sauce
- 1 tbs sesame oil
- 8 mushrooms, diced finely
- Thai basil 10 leaves
- Fresh chilli to serve
- Lettuce leaves to serve
- Garlic 4 cloves diced finely
- 1 small knob of ginger diced finely
- 1 bok Choy diced finely
Method
- Heat sesame oil in pan until hot. Fry pork mince at high heat. Add chilli jam and cook until caramelised. Remove from heat.
- Add garlic, ginger, mushrooms, carrot, broccoli and spring onions and cook until almost soft.
- Add all sauces and stir. Add in Thai basil, bok Choy and water chestnuts along with the pork mince.
- Serve in fresh lettuce leaf with optional fresh chilli and spring onion. ENJOY!!!
Product used in recipe
- Valcom - Valcom Water Chestnut Sliced
