Ingredients

The following ingredients have 4 Servings
  • 1 tbsp oyster sauce
  • 1 tbsp Shaoxing wine
  • 1/2 tbsp soy sauce
  • 1/2 tsp sesame oil
  • 2 oz water chestnuts (55g, srained weight approx 1/2 can)
  • 1/2 onion (small)
  • 1 spring onion (scallions)
  • 1/2 tbsp fresh ginger (grated/minced)
  • 1 clove garlic (grated/minced)
  • 1 oz shitake mshrooms (30g (optional))
  • 1 iceberg lettuce (small, may not use all)
  • 2 tsp vegetable oil
  • 1/2 lb ground pork (225g pork mince, or can substitute with chicken or turkey)

Instruction

  • In a small bowl, mix together the oyster sauce, Shaoxing wine, soy sauce and sesame oil. Set aside for later.
  • Drain the water chestnuts and chop the slices into small pieces. Dice the onion relatively finely and slice the spring onion/scallion. Have your grated or minced ginger and garlic ready to go as well. Break off pieces of lettuce to make cups (they can be whole, smaller leaves or parts of big leaves - you just want them a good size and shape to hold the meat and eat from). You’ll need approx 12 or maybe more to use all the filling. Chop the shitake relatively small, if using.
  • Warm the vegetable oil in a wok or skillet/frying pan then add the onion and cook for a minute or two before adding the ginger and garlic. Cook for a couple minutes, stirring regularly, until the onion is softened.
  • Add the ground pork and cook for approx 5 minutes, stirring regularly, until the meat is cooked through. Add the shitake mushrooms, if using, and cook a minute or two more. Add the water chestnuts and mix through.
  • Add the sauce you mixed earlier and cook a minute as you mix it through then remove from heat. Spoon the mixture into your lettuce cups and top with the chopped spring onions then serve.