1 tablespoon olive oil
1 brown onion, finely chopped
1 garlic clove, finely chopped
500g extra lean pork mince
8 button mushrooms, thinly sliced
1 carrot, peeled, coarsely grated
1 zucchini, ends trimmed, coarsely grated
1 teaspoon of Chinese five spice
8 iceberg lettuce leaves
Heat the oil in a large frying pan over medium-high heat. Add the onion and garlic and cook, stirring, for
5 minutes or until the onion softens.
Add the pork and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until the mince changes colour and is cooked through.
Add the mushroom, carrot and zucchini, and cook for 2 minutes or until the carrot is tender.
Add the Chinese five spice and cook for 2 minutes or until the mixture is heated through.
Spoon the pork mixture evenly among lettuce cups and serve.