SPICY ASIAN PORK GEMS

This is one of thoses dishes that you wish you had discovered years ago as it will become a favourite, fantastically tasty, low fat, super healthy and gorgeously moorish.  A really quick and easy prep-wok-to-plate in 10-15 minutes, enjoy.

Ingredients

(serves 4)

300g organic pork mince

2 tsps coconut oil

1 green pepper diced

2 cloves garlic fine chopped

3 spring onions fine sliced green stalk too

2 red chillies fine sliced

4 water chestnuts fine chopped

2" ginger fine chopped

1 bunch broccoli fine chopped and blanched 

6 stems asparagus fine chopped and blanched

6 little gem lettuces 

1/2 tsp five spice

1 tbsp light soy sauce

2 tbsp dark soy sauce

1 tbsp fish sauce

1 tbsp shaoxing wine

1tsp red chili flakes

1/2 tsp ground white pepper

Finishing touches

10 peanuts finely chopped

1 tbsp chilli flakes 

1 spring onion finely sliced

Prepare all your ingredients chopped and balanced and place in bowls ready to go, place all your soy, fish, shaoxing and other seasonings by the wok.  Slice off the stem of the little gems and peel off each leaf independently, place on your plates ready to stuff and serve.

WOK ON! 

Heat your wok medium high, add one tsp of coconut oil along with the spring onion, garlic and ginger, stir fry for a couple of minutes, if you feel,the wok is getting to hot just take off the heat for a moment, this is a great way of controlling your temprature.  Remove from the wok and reserve on the side.

Wok's are one of the most versatile ways to cook, they, stir fry, fry, steam and boil, they have not changed in hundreds and hundreds of years and there is good reason for that.  The base of your wok will hold the highest heat for cooking and the sides will be a lower heat so if you push your cooked ingredients up the side of the wok they will keep warm while you cook the next set of ingredients in the hot centre.

Return your wok to a high heat and add the other tsp of coconut oil and stir fry the mince for three minutes once cooked remove from the wok and reserve on the side.

Wipe out the wok with a sheet of kitchen roll, return to the heat and stir fry the peppers, water chestnut and the chilies, add the soy sauces, shaoxing wine and fish sauce, stir in, add back the mince and spring onion mix along with the blanched asparagus and broccoli, stir in then add the five spice, chilli flakes and ground white pepper, as soon as the pork is hot remove from the heat and stuff into all your little gem leaves, for that extra flavoursome finish of with a little flaked chillies, sliced spring onions and finely chopped peanuts on top.