Asian Pork Lettuce Wraps

We all love wraps and stuffing things in between bread, but if you are trying to eat lighter or low carb, using lettuce as the wrap is a great option. To be honest it's the filling I want to eat and the wrap is just the tool to get it into my mouth, so using lettuce works just great for this. Romaine or Baby Gem lettuce are the best types to use as they hold their shape and form a cup like shape so it holds the filling quite well. 

Asian Pork Lettuce Wraps 
Serves 4

500g lean pork mince
1tbsp oil (any oil with high smoking point such as vegetable oil or coconut oil)
2-3 stalks celery
6 spring onions
1 green pepper
1 large or 2 small heads pak choy
200g bean sprouts
Romaine or baby gem lettuce leaves for serving (about 3-4 leaves per person if using romaine, but if using baby gem you may need more as they are much smaller leaves)

1tbsp pure sesame oil
3-4tbsp soy sauce (depending on your taste)
2tbsp Chinese rice wine (not rice wine vinegar)


1. Prepare the sauce by mixing all the ingredients together with a whisk, set aside.

2. Wash and dry the lettuce leaves, being careful not to break the leaves. 

3. Chop the celery and green pepper into bitesize pieces, chop the spring onion into small pieces using all the white and only about 2 inches of the green part, also chop the pak choy into ribbons (it will wilt down). 

4. Heat a large wok with 1tbsp oil, and add the pork mince, break up the pork mince and cook for about 5 mins until the meat is no longer pink.

5. Add the vegetables to the wok, and mix together with the pork for about 3 minutes until they have softened slightly.

6. Add the sauce and stir again cooking for a further 1 minute.

7. Serve the pork stir fry in the lettuce wraps and enjoy!