This is a great recipe idea for "fast finger food" that is easy to put together with simple ingredients using our versatile cottage bone broth. This makes a great appetiser for an easy meal when you don't want too much washing up afterwards.
Olive oil, for cooking
1 onion, finely diced
1 clove garlic, minced
1 thumb-size piece fresh ginger, grated
3-4 large mushrooms, finely chopped
1 carrot, finely diced (or water chestnuts)
500g pork mince
2 tsp Chinese five spice
3-4 tbsp soy sauce
2 tbsp oyster sauce
250ml Carol’s Stock Market Cottage Bone Broth
Baby gem lettuce leaves, rinsed
1-2 chilli, finely sliced
1 spring onion, finely sliced
Heat a large pan or wok over medium heat then add a drizzle of oil. Add the onion and ginger and cook until onion starts to soften.
Add the mushrooms, carrots (or water chestnuts) and garlic, cook for 1-2 minutes, stirring occasionally.
Add the pork mince, breaking it up as you cook it through.
Sprinkle over the Chinese five spice and stir through the meat, then add the soy sauce, oyster sauce and cottage broth.
Increase heat to medium high to bring to a boil, then reduce heat to medium and leave to cook until the broth has reduced and there is very little or no liquid left in the pan.
Stir infrequently so that the pork gets lovely crispy bits on the bottom of the pan.
Taste for seasoning and add a splash of soy sauce if needed.
To serve, spoon meat filling into individual lettuce leaves. Garnish with chilli, spring onion and sesame seeds.