Hoisin Lettuce Cups with Quorn Mince Recipe
All the flavours of Asia brought to you in this delicious fusion of Quorn Mince, marinated in a glaze of hoisin sauce, soy and sherry. Fried up with spring onions, water chestnuts, beansprouts, and a blast of chilli, it’s all served in a finger-pleasing crunchy lettuce cup with snow peas. A healthy meal idea that’s unforgettable!
Serves 4
20 mins
Easy
185 cals
(Per serving)
Made with Quorn Meat Free Mince
High in protein
Gluten free
Low in saturated fat
Ingredients
- 300g Quorn Meat Free Mince
- 1 tbsp olive oil
- 2 tbsp Hoisin Sauce
- 2 tbsp soy sauce
- 2 tbsp dry sherry or rice wine
- 1 tsp red chilli. finely chopped
- 4 spring onions, sliced
- 50g water chestnuts, finely chopped
- 50ml water
- 100g rice noodles, cooked
- 60g beansprouts
- 10 snow peas or mangetout, sliced and blanched
- Lettuce leaves, Little Gem or Romaine
Method
- Combine the Hoisin sauce, soy, sherry and chilli in a bowl. Add the chilled Quorn Mince, stir well to coat the sauce and set aside
- Heat the oil in a wok or large frying pan and cook the spring onion for 1 minute
- Add the Quorn Mince and stir fry for 5 minutes. Add the water chestnuts, beansprouts and water and cook for 1 minute to soften the vegetables
- To assemble, place the lettuce leaves on serving platters, place some noodles in the base of the lettuce and top with the Hoisin Mince, garnish with beansprouts and mangetout or snow peas
