- IngredientsSAUCE1 1/4 tsp cornflour / cornstarch3 tbsp water1 1/2 tbsp light soy sauce1 tsp dark soy sauce2 tbsp oyster sauce1 tsp sesame oil2 tbsp MirinFILLING 1 tbsp peanut oil1 clove large garlic, minced1/2 tsp ginger, minced300g1/2 onion, finely chopped1 small carrot, finely chopped100g canned water chestnuts, drained and finely chopped 5 baby corn, finely chopped5 mushrooms, finely choppedSERVING8 leaves lettuceCrushed peanutsFinely sliced shallots
- Mix cornflour with 1 tbsp water until lump free. Then add remaining Sauce ingredients and mix.Heat oil in a wok 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!
Brands and product used
- Yeo's - Pure Sesame Oil