If time allows marinate the pork in a non-metallic dish covered with cling film for up to 2 days on the bottom shelf of the fridge, which will tenderise the meat.
- 80g wholegrain brown rice
- 1 garlic clove
- 1 ½ tablespoons hoisin sauce (22.5g)
- 1 ½ tablespoons rice vinegar (22.5g)
- 200g lean pork steak (well-trimmed)
- 200g piece white cabbage
- 3 scallions
- 1 large carrot
- 200g shitake mushrooms (or use chestnut or ordinary)
- 1 little Gem lettuce
- 1 tablespoon rapeseed oil (15g)
- 4 tablespoons water (60g)
- salt (optional) and freshly ground black pepper
- Rinse the rice well in a sieve and then put into a saucepan with 250ml of water. Bring to the boil, then reduce the heat and cover with a lid. Simmer for 25 minutes without lifting off the lid, then turn off the heat and leave to sit for another 10 minutes for perfectly cooked rice (or cook to packet instructions).
- Peel and crush the garlic and whisk in a shallow non-metallic dish with the hoisin and rice vinegar. Season lightly with salt (optional) and pepper to taste.
- Cut the pork steak into thin strips and stir into the sauce. Set aside for 10 minutes to marinate, if time allows.
- Meanwhile, shred the cabbage and scallions. Finely shred or grate the carrot – you'll need at least 150g. Trim and slice the mushrooms. Break the lettuce into leaves and trim down as necessary so that you end up with 6 even-sized leaves in total.
- Heat a wok or large frying pan over a medium to high heat. Add half the oil, swirling up the sides. Using a tongs, add the pork (reserving the marinade).
- Stir-fry for 3-4 minutes until piping hot and lightly browned. There should be no pink meat and the juices should run clear. Transfer to a plate. Add in the water and stir with the pan juices to combine, then pour over the cooked pork. Set aside.
- Wipe out the wok and add the rest of the oil, swirling up the sides. Add the mushrooms and season lightly with salt (optional) and pepper to taste.
- Stir-fry for 2 minutes until tender. Add the cabbage and carrot and continue to stir-fry for 1-2 minutes until wilted.
- Return the cooked pork and juices to the wok with any remaining marinade and half of the scallions. Stir-fry for another minute until piping hot.
- Divide the pork mixture evenly amongst the lettuce leaves and arrange on plates with the rice. Scatter over the rest of the scallions to serve.
If time allows marinate the pork in a non-metallic dish covered with cling film for up to 2 days on the bottom shelf of the fridge, which will tenderise the meat. Prepare the vegetables and keep in a suitable container ready to cook in the fridge for up to 2 days to save time before cooking. Leftover portions of this recipe can be put in the fridge within 2 hours of cooking and can be stored in an airtight container for up to 2 days before putting into the lettuce leaves. Only reheat once when ready to eat in the microwave or serve cold in a lunchbox – just pack the meat and lettuce leaves separately.