Work top to bottom — prep ahead while timers run
Gather everything first, then follow the steps
Protein· 1
- 120 g minced chicken120g
Vegetables· 5
- 40 g white mushrooms (small dice)40g
- 40 g carrot (small dice)40g
- 60 g cabbage (large leaves as cups, rest shredded)60g
- 6 g garlic (minced)6g
- 10 g spring onion (chopped)(optional)10g
Sauces· 2
- 8 g oyster sauce8g
- 5 g light soy sauce5g
Spices· 1
- pinch of white pepper(staple)1g
Fats & oils· 2
- 4 g cooking oil (under 1 tsp)4g
- 3 g sesame oil (to finish)(staple)3g
Peel off 2–3 large outer cabbage leaves and soak them in ice water; shred the rest, and dice the mushrooms and carrot to about the size of the mince.
Why? Ice water crisps the leaves so they hold the filling, and dicing everything to mince-size means every wrap has an even crunch and savour.Tip: Cut out the core first — whole leaves peel off far more easily.
Next up:Heat 4 g oil in a non-stick pan over medium-high, fry the garlic until fragrant, then add the minced chicken and break it up, ~3 min until pale and lightly browned.
- 3 min · hands-free
Heat 4 g oil in a non-stick pan over medium-high, fry the garlic until fragrant, then add the minced chicken and break it up, ~3 min until pale and lightly browned.
Why? Lean chicken has little fat, so high heat and a quick sear build the browned aroma that stands in for pork's richness — no extra oil needed.Watch out: Don't stir constantly — let the mince sit against the pan for a few seconds before turning, or it stews instead of browning.03:00Next up:Add the carrot, mushroom and shredded cabbage, stir-fry hard for 2 min, then pour in the oyster sauce, light soy and 1 tbsp water and toss to coat.
Add the carrot, mushroom and shredded cabbage, stir-fry hard for 2 min, then pour in the oyster sauce, light soy and 1 tbsp water and toss to coat.
Why? A fast, hot stir-fry keeps the veg crisp and juicy; a small hit of oyster sauce and soy brings plenty of savour with far less sodium and sugar than a heavy sauce.Tip: For extra crunch, dice the carrot a touch smaller so it's just tender in 2 min.
Next up:Sprinkle in the white pepper and spring onion, drizzle the 3 g sesame oil, toss and turn off the heat; spoon into the chilled cabbage cups and eat while hot.
Sprinkle in the white pepper and spring onion, drizzle the 3 g sesame oil, toss and turn off the heat; spoon into the chilled cabbage cups and eat while hot.
Why? Add sesame oil at the very end and only a few grams — its aroma burns off on high heat, so finishing with it flavours the dish without wasting calories.Tip: Cold crisp leaf against hot filling — that contrast is what makes lettuce cups so satisfying.