Thai pork mince
Calorie controlled cooking spray
Extra Lean Pork Mince (5% fat), raw
Chilli, green or red
1 individual, red, deseeded and finely chopped
3 clove(s), crushed
Lemon grass stems
1 stem, finely chopped stalk
1 medium, deseeded and finely chopped
Thai Fish Sauce
Chicken stock cube(s)
½ cube(s), 300ml stock
Sugar Snap Peas
150 g, sliced lengthways
Lime Juice, Fresh
- Mist a large nonstick saucepan or wok with the cooking spray and brown the mince over a high heat for 5 minutes, stirring to break it up.
- Add the chilli, garlic, lemongrass, red pepper and mushrooms and cook for 2 minutes.
- Add the fish sauce and stock. Season to taste and bring to the boil. Cover and simmer the mince mixture for 15 minutes.
- Add in the sugar snap peas and cook for 5 minutes. Stir in the lime juice and beansprouts, then ladle the Thai pork mince into bowls. Garnish with the coriander and serve with lime wedges.