Ingredients
The following ingredients have 4 Servings
- 1 1/4 tsp cornflour / cornstarch
- 3 tbsp water, (separated)
- 1 1/2 tbsp light soy sauce ((Note 1))
- 1 tsp dark soy sauce ((Note 1))
- 2 tbsp oyster sauce
- 1 tsp sesame oil
- 2 tbsp Chinese cooking wine ((or sub Mirin or dry sherry, Note 2))
- 1 tsp white sugar ((can omit))
- 1 tbsp peanut oil
- 1 clove large garlic, (minced)
- 1/2 tsp ginger, (minced)
- 300g / 10oz pork mince ((ground pork) (Note 3))
- 1/2 onion, (finely chopped)
- 1 small carrot, (finely chopped)
- 100g/ 3.5oz canned water chestnuts, (drained and finely chopped (Note 4))
- 5 baby corn, (canned or fresh, finely chopped (Note 4))
- 5 mushrooms, (finely chopped(shiitake is best, I used Swiss Brown))
- 8 leaves large or 16 - 20 small lettuce, preferably soft ((Note 5))
- Crushed peanuts
- Finely sliced scallions / shallots
Instruction
- Mix cornflour with 1 tbsp water until lump free. Then add remaining Sauce ingredients and mix.
- Heat oil in a wok or large skillet over high heat. Add garlic and ginger, give it a quick stir then add onion.
- Cook for 1 minute then add pork. Cook pork until it turns white.
- Add all the vegetables. Cook for 2 minutes until the carrot is softened and pork is cooked through.
- Add Sauce and cook for 1 1/2 minutes or until it thickens and glossy, coating the Filling.
- Transfer Filling into serving bowl. Lay out lettuce leaves, peanuts and scallions on the side.
- To serve, spoon some Filling into a lettuce leaf. Top with peanuts and scallions, bundle it up and enjoy!
