Filled with tasty lamb and black bean stir-fry, these lettuce cups make for a deliciously fresh and savoury meal. Give this dish a go this week, it won't dissapoint.
Serves44
Cook time20 mins20 minutes
Prep time20 mins20 minutes
Ingredients
1 tbs rice bran oil
1 red onion, finely chopped
2 garlic cloves, crushed
500g Coles Australian Lamb Mince
425g can old el paso black beans, drained, rinsed
150g sugar snap peas, trimmed
1 bunch baby choy sum, coarsely shredded
1 bunch baby pak choy, coarsely shredded
1/2 cup (125ml) ayam black bean sauce
2 spring onions, thinly sliced diagonally
1 baby cos lettuce, leaves separated, washed, dried
1 long red chilli, seeded, thinly sliced
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat the oil in a wok or large frying pan over high heat. Add the onion and garlic and stir-fry for 5 mins or until softened. Add the lamb and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until lamb changes colour. Add beans and stir-fry for 2 mins or until heated through.
Step 2
Add the sugar snap peas, choy sum and pak choy and stir-fry for 3 mins or until just tender. Add the black bean sauce and stir-fry for 2 mins or until heated through. Remove pan from the heat and add half the spring onion. Toss to combine.
Step 3
Divide the lamb mixture among the lettuce leaves. Sprinkle with the chilli and remaining spring onion.
1 baby cos lettuce, leaves separated, washed, dried
1 long red chilli, seeded, thinly sliced
Description
Filled with tasty lamb and black bean stir-fry, these lettuce cups make for a deliciously fresh and savoury meal. Give this dish a go this week, it won't dissapoint.
Method
Step 1
Heat the oil in a wok or large frying pan over high heat. Add the onion and garlic and stir-fry for 5 mins or until softened. Add the lamb and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until lamb changes colour. Add beans and stir-fry for 2 mins or until heated through.
Step 2
Add the sugar snap peas, choy sum and pak choy and stir-fry for 3 mins or until just tender. Add the black bean sauce and stir-fry for 2 mins or until heated through. Remove pan from the heat and add half the spring onion. Toss to combine.
Step 3
Divide the lamb mixture among the lettuce leaves. Sprinkle with the chilli and remaining spring onion.
