Another bastardisation where I need to apologise to anyone of Chinese descent!
This is my favourite recipe for hiding veggies, if you’re not a veggie fan. The flavours are so rich that you can chuck anything in it and love it.
This one will set you back 14.2g of carbs, or 9.6 net carbs. Reduce the veggies to trim back the carb content, but realistically, your digestive system will thank you for the fiber and you can comfortably bank on the net this time.
500g pork mince
3 garlic cloves
1 jumbo spring onion / 2 spring onions
12 asparagus spears
1 courgette [zucchini]
1 bell pepper
1 aubergine [eggplant]
2 tbsp five spice
1 tbsp crushed sechuan peppercorn
240g bean sauce [for spice, use doubanjiang, for a richer, less hot flavour, use black bean]
1 stick butter (113g)
1 vegetable stock cube/pot [do not add water]
2 tbsp soy sauce
Serves 8 portions
- Oil a non-stick deep pan / wok and add the stick of butter.
- Add the onions and crushed garlic, along with the stock cube/pot. Stir until the stock has combined.
- Add the pork and break up into smaller pieces. Season with salt, pepper and five spice. Continue until properly cooked.
- Add the tofu and veggies. Stir in until properly combined. Add the soy sauce and sechuan peppercorns.
- Once combined nicely, add your bean sauce. Let it cook until you have a nice sauce consistency, and then serve. Goes great in lettuce wraps if you’re short on carbs for the day!