120g Brown Rice
1 vegetable stock pot
250g low Fat Pork
1 red pepper
1 tbsp ginger
1 tbsp garlic
1 spring onion
3 tbsp. dark soy sauce
2 tbsp. oyster sauce (1 syn)
1 tbsp cider vinegar
Dash of sesame oil (1 syn)
Salt & pepper
1 Washed & chilled Iceberg Lettuce
Weigh out 120g brown rice, tip in a sieve and wash in cold water until the water runs clear
Add rice to the water and bring to the boil then turn heat down and allow simmering for 40 mins.
Tip rice into a sieve and leave on the ring for a few minutes with a lid on to allow to steam. Then put to one side.
Use a heavy bottomed frying pan, cook the mince until it is browned and all liquid has evaporated.
Add 1 Tbsp. of the soy sauce, and then add the veg stock pot, mix well, add chopped mushrooms, peppers, ginger, garlic , veg stock pot & spring onions & cook for 5 mins then add the rice and mix thoroughly with the remaining soy sauce. Finally add oyster sauce.
Cook until the rice is hot, place mixture into freshly washed and chilled Iceberg Lettuce and enjoy!