Ingredients
- 100g Water chestnuts finely chopped
- 1tbsp Sesame oil
- 300g Turkey mince
- 5 Baby corns chopped
- 2tbsp Light and dark soy sauce
- 1/2 tsp Finley minced ginger
- 1 carrot finely chopped
- 1/2 onion finely chopped
- 2 tbsp oyster sauce
- 1 tbs white sugar
- 3 tbs water
- 1/4 cup finely chopped unsalted peanuts
- 1 green onion finely chopped
- 12-16 iceberg lettuce leaves
- 2 tbsp Chinese cooking wine
Method
- Sauce -Mix the cornflower and water until lump free, then add the dark and light soy, oyster sauce, sesame oil, sugar, Chinese cooking oil and stir to combine.
- Cook filling - Heat oil in a wok over a high heat. Add the ginger and onion, cook for one minute. Then add the turkey mince cook until it turns white. Add all the vegetables and cook for 2 minutes or until the vegetables are soft and the turkey is cooked through. Add the sauce and cook for a further 2 minutes until the sauce thickens.
- Serve - Lay out the lettuce leaves, spoon some filling into the lettuce leaves. Top with peanuts and spring onions roll up and enjoy.
Product used in recipe
- VALCOM - VALCOM BAMBOO SHOOT SLICES
- OBAP - OBAP KIMCHI
