Ingredients
- 1 clove of garlic (minced)
- 1 knob of ginger (minced)
- 1 shallot (finely chopped)
- 1 corn (remove kernels from cob)
- 1 cup of baby oyster king mushrooms (chopped into small pieces)
- handful of french beans (sliced finely)
- 1 carrot (sliced thinly)
- 300gm minced pork
- 2 baby lettuce
- 1 tbsp oil
- 1 tbsp Lee Kum Kee Premium oyster sauce
- 1 tsp Yeo's sesame oil
- 1 tbsp Lee Kum Kee soy sauce
- 1 tsp Lee Kum Kee chicken stock
- 1 tbsp tsao shing wine
- 1 tsp cornflour
- 3 tbsp water
- Spring onion (sliced thinly for dressing)
- coriander (for dressing)
Method
- Marinade minced pork with cornflour, tsao shing wine, sesame oil and soy sauce.
- Heat up a pan, add oil, garlic, ginger and shallot. Stir fry until aromatic.
- Add minced pork and stir fry until almost cooked for 5 minutes.
- Add in corn, french beans, carrot and oyster king mushrooms. Stir fry for 1 minute.
- Add in oyster sauce, water and chicken stock. Stir fry for another 2 minutes and turn off fire.
- Lay out lettuce on a tray and scoop ingredients on the lettuce. Dress up with coriander and spring onions.
Product used in recipe
- Lee Kum Kee - Premium Oyster Sauce
- Lee Kum Kee - Premium Soy Sauce
- Yeo's - Pure Sesame Oil
- Lee Kum Kee - Chicken Bouillon Powder
