Friday September 9, 2022
3 minutes to read
Recipe by Vegetables.co.nz, a not-for-profit organization
Ingredients
- 1 Tbsp sesame oil
- 1 onion, finely diced
- 2 carrots, finely diced
- 1 Tbsp crushed ginger
- 2 cloves garlic, crushed
- 2 cups finely chopped mushrooms
- 500g pork mince
- 1 Tbsp soy sauce
- 1 tsp Hoisin sauce (optional)
- 2 tsp Chinese rice vinegar (or white wine vinegar)
- 1 iceberg lettuce as cups
- ½ cup chopped coriander
Instructions
- Heat the sesame oil in a wok and add the onion and carrots and stir fry until soft.
- Add ginger, garlic and mushrooms and continue to cook until mushrooms have become soft and no longer leak liquid.
- Add pork and stir fry until cooked through.
- Add the soy sauce, Hoisin sauce (if using) and vinegar and heat through.
- Place mixture into lettuce leaves.
- Sprinkle with coriander and serve warm.
Nutrition Information Panel
| Per Serving [4 Serves] | |
|---|---|
| Energy | 248.566kCal |
| Protein | 23.9g |
| Total fat | 11.7g |
| – saturated fat | 3.6g |
| Carbohydrates | 9.4g |
| – sugars | 7.9g |
| Fibre | 5.6g |
| Sodium | 408mg |
Sometimes you may not be feeling hungry during lunch time and sometimes you may be feeling really hungry. Learning to listen to your own hunger cues is a part of intuitive eating and being in tune with your own hunger levels.
By listening to your body and eating when you are hungry allows you to maintain a healthy relationship with your body and food.
To learn more about intuitive eating please see our article, The Ultimate Guide to Intuitive Eating (with steps). If you want to read further about the relationship of food and the body, please take a look at our article on binge eating, Binge Eating disorder: Is it a mental illness or an excuse to overeat?
