Ingredients
The following ingredients have 12 Servings
- 2 tablespoon peanut oil
- 1 large brown onion (200g), chopped finely
- 1 large carrot (180g), chopped finely
- 2 stalks celery (300g), trimmed, chopped finely
- 2 clove garlic, crushed
- 2 teaspoon finely grated fresh ginger
- 750 gram minced (ground) pork and veal mixture
- 1 teaspoon sesame oil
- 1/4 cup (60ml) oyster sauce
- 2 tablespoon sweet chilli sauce
- 2 tablespoon kecap manis
- 3 green onions (scallions), sliced thinly
- 12 butter (boston) lettuce leaves, from the middle of the lettuce
- 1/4 cup (35g) coarsely chopped roasted peanuts
- 2 tablespoon fresh coriander leaves (cilantro)
Instruction
- Heat a wok over medium-high heat. Add peanut oil, onion, carrot, celery, garlic and ginger; stir-fry for 5 minutes or until just softened.
- Add mince, stir-fry for 5 minutes, breaking up any lumps, or until browned. Stir in sesame oil and sauces; cook for 3 minutes or until syrupy and heated through. Cool for 10 minutes; stir in half the green onion.
- To serve, spoon mixture into lettuce cups; top with peanuts, remaining green onion and coriander.
