Peking cabbage spicy mince wraps
A delicious way to serve any type of mince.
4 large Peking cabbage leaves
120g lean mince – beef, lamb, pork or chicken
1 tsp chopped ginger
1 clove garlic, peeled and crushed
1 tsp sesame oil
¼ cup water
¼ cup bean sprouts
Heat a heavy-based non-stick pan. Brown mince on all sides.
Add ginger, garlic and sesame oil and stir.
Add water and simmer for 12-15 minutes. Add bean sprouts and mix.
Heat a large saucepan of water until boiling. Add Peking cabbage leaves and wilt. Remove and place on paper towels to drain.
Place a quarter of the mince mixture into the middle of each cabbage leaf. Roll up and serve.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||1.2g|