Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon peanut oil
  • 2 teaspoons finely chopped fresh ginger
  • 2 cloves garlic, finely chopped
  • 1 pound ground pork
  • 1/4 fine sea salt
  • 1/2 pound button mushrooms, sliced
  • 1/2 small red onion, thinly sliced
  • 2 tablespoons dry sherry
  • 1 tablespoon low-sodium soy sauce, plus more to taste
  • 1 tablespoon sweet chili sauce, plus more for dipping
  • 1 small red bell pepper, cored, seeded and thinly sliced
  • 1 large carrot, cut into matchsticks
  • 1 cup mung bean sprouts (optional)
  • 2 celery stalks, thinly sliced
  • 1/3 bunch fresh cilantro, chopped
  • 12 leaves iceberg lettuce
  • 2 green onions, thinly sliced
  • 1/8 ground black pepper

Instruction

  • Heat oil in a large skillet or wok over medium high heat. 
  • Add ginger and garlic and cook until fragrant, about 30 seconds. 
  • Add pork, salt and pepper and stir-fry until cooked through, about 5 minutes. 
  • Add mushrooms and red onion and stir-fry until just softened, about 2 minutes. 
  • Add sherry, soy sauce and chili sauce and stir-fry for 2 minutes.
  • Add peppers, carrots, sprouts and celery and stir-fry until just tender, 1 to 2 minutes. 
  • Transfer pork mixture to a large platter. 
  • Arrange cilantro, lettuce and green onions alongside pork and serve with extra chili sauce on the side, if you like.