Ssamjang Pork & Mushroom Lettuce Cups
with Sweetcorn Fried Rice
Tantalising Asian flavours of garlic, ssamjang paste and oyster sauce overflow in these crisp cos lettuce cups! Juicy pork mince is browned with a medley of spices before layering crunchy veggies and mushrooms, bringing you a bite that packs both unbeatable taste and crunch.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Cos Lettuce
1 packet
Jasmine rice
1 packet
Sweet Chilli Sauce
1 packet
Button Mushrooms
g
Beef & Pork Mince
250 g
Pork Mince
1 sachet
Chicken-Style Stock Powder
1 packet
Oyster Sauce
(Contains: Molluscs; )
1
Asian Greens
1 packet
Soy Sauce Mix
(Contains: Wheat, Gluten, Soy; )
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
1
Corn
Nutrition Values
Cooking Steps
• Boil the kettle. • Half-fill a medium saucepan with boiling water. • Add jasmine rice, chicken-style stock powder and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. • Drain, rinse with warm water and set aside.
• Meanwhile, roughly chop Asian greens. Thinly slice button mushrooms. Finely chop garlic. • Trim the end of cos lettuce, then separate the leaves. Drain the sweetcorn. • In a small bowl, combine ssamjang paste, oyster sauce, the sesame oil, brown sugar, sweet soy seasoning (see ingredients), the vinegar and a splash of water.
• Heat a large frying pan over high heat with a drizzle of olive oil. Cook pork mince and mushrooms, breaking up with a spoon, until just browned, 4-5 minutes. • Add Asian greens and half the garlic, cooking until fragrant and slightly wilted, 1-2 minutes. • Remove from heat, then add ssamjang sauce mixture and stir to combine. Transfer to a bowl and cover to keep warm.
• Wipe out the frying pan, then return to high heat. Cook sweetcorn until lightly browned, 4-5 minutes.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Push corn to one side of the pan, then add a drizzle of olive oil to empty side. Crack the egg into the pan and scramble until cooked through, 1 minute. • Add remaining garlic and cook until fragrant, 1 minute. Add soy sauce mix and cook until slightly reduced, 30 seconds. • Add cooked rice and stir until warmed through, 1-2 minutes.
• Spoon some ssamjang pork and mushroom mixture into each lettuce cup and divide between plates. • Serve with sweetcorn fried rice. Enjoy!
