Korean Pork and Mushroom Lettuce Cups with Rice

Ingredients:

500g pork loin steaks

200g cup mushrooms

2 large carrots

1 baby lettuce

1 onion

2 cloves garlic

1 tbsp olive oil

1/4 cup gluten free soy sauce

1 tbsp white sugar

2 tsp white wine vinegar

1 cup basmati rice

Sesame seeds

Method:

1. Cook the rice.  Keep warm whilst preparing the rest of the meal.

2. Crush the garlic and combine with soy sauce, white sugar and vinegar in a medium bowl.  Stir until the sugar dissolves.  Slice the pork into strips and add the sauce mixture to coat the meat completely.  Marinate the meat in the bowl for 15 mns.

3. Slice the onion and the mushrooms.  Heat a large frying pan.  Add half the oil and cook the onion over a medium heat for 3 mins or until softened.  Add mushrooms and cook for 4-5 mins or until cooked.  Remove onion and mushroom mixture from the pan.

4. Reheat the pan over a high heat.  Add the remaining oil.  Lift the pork from the marinade and add to pan.  Stir fry for 1-2 mins or until browned.  Add the remaining marinade.  Return the onions and mushrooms to the pan and combine over high heat.  Set aside.

5. Place a few lettuce leaves on each plate.  Top with rice, the pork and mushroom mixture.  Serve with grated carrot.  If garnishing with sesame seeds, lightly dry fry in a pan for 3-5 mins, moving continuously and sprinkle over the rice and serve.