- 1 iceberg lettuce500 grams lean pork mince1 tablespoon oil2 tablespoons ABC Soy Sauce1/2 cup Lee Kum Kee Oyster Sauce2 cloves garlic, crushed2cm piece ginger, peeled & grated1 small brown onion100 grams mushrooms, finely chopped227 gram tin sliced water chestnuts, drained & finely diced3 stems spring onion finely chopped (keep 1/3 for serving)2 limes (1 1/2 limes cut into wedges for serving)2 cups bean sprouts (keep 1/2 cup for serving)1/2 cup roasted peanuts (keep 1/4 cup for serving)Cracked pepper
- Put lettuce in a large bowl and cover with cold water, set asideHeat oil in wok on medium to high heat, then add garlic, ginger, brown onion and stir fry for 2 minutes Add pork mince and stir fry for another 3 minutes or until pork is evenly browned. Add soy sauce, oyster sauce, spring onion, mushrooms, water chestnuts, juice of half a lime and stir fry for another 3 minutes. Add bean sprouts, peanuts, cracked pepper and stir fry for another 2 minutes.Drain lettuce and separate leaves. Place one lettuce leaf cup in to each servicing bowl. Fill each lettuce leaf with the pork mixture and top with bean sprouts, spring onion, peanuts and a squeeze of lime.
Brands and product used
- ABC - Sweet Soy Sauce