Hoisin Sesame Lettuce Wraps

This recipe is absolutely to die for. It is so easy to make and the flavours are mesmerizing. The trick is letting the meat marinade for at least 30 minutes. You can use pork, beef or chicken. It is so healthy and surprisingly you don’t crave carbs.


 

photo2 (12)


 

INGREDIENTS

600 g pork fillets, cut into fine strips (can substitute with chicken fillets or sirloin steak)
6 spring onions, cut into chunks
1 tablespoon light soy sauce
Olive oil
2 tablespoons of toasted sesame seeds
1 packet coz lettuce
1 small cucumber, shaved

For the marinade:

1 tablespoon light soy sauce
1 teaspoon chinese five-spice
2 teaspoons Xylitol/white sugar
2 tablespoons dry sherry
1/4 cup hoi sin sauce
1 tablespoon rice vinegar
3 cloves of garlic, crushed
5 cm thumb of ginger, grated
1/2 teaspoon sesame oil


METHOD

Serves 3-4
Preparation 30 minutes
Cooking time 5 minutes


Combine all the marinade ingredients into a bowl with the strips of meat. Cover and place in the fridge for at least 30 minutes.

Wash the lettuce, cut the spring onions and shave the cucumber with a vegetable peeler, and set aside. Place a small frying pan on high-heat and toast the sesame seeds.

Once the meat has marinated, place a wok on high-heat and warm up the olive oil. Add half the meat and fry for 1 minute. Using a slotted spoon, take the meat out and fry the remaining meat with the rest of the marinade and the spring onions. Fry for another minute. Then add all the meat to the wok and add 1 tbsp of soy sauce.

To serve, sprinkle the toasted sesame seeds onto the meat, and make wraps with the lettuce and cucumber.

Serving suggestion: My Mint & Pomegranate Ice Tea goes beautifully with this recipe. 

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8 thoughts on “Hoisin Sesame Lettuce Wraps

  1. Looks delectable. The Mint Pomagranet Tea sounds refreshing as well.

    Your right Delicous dosent have to be difficult.

    Thanks got you visit and for following Splendid Recipes and More.

    I look forward to more of these food creations of yours from Young and Hungry. 😉

    Regards,
    Randy

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