Ingredients
- Sauce ingredients1 1/4 tsp cornflour3 Tbs water1 1/2 Tbs light soy sauce1 tsp dark soy sauce2 Tbs oyster sauce1 tsp sesame oil2 Tbs Chinese cooking wine1tsp sugar
- 1Tbs peanut oil
- 1 clove large garlic, minced1/2 tsp ginger, minced300g / 10oz mince (ground pork)1/2 onion, finely chopped 1 small carrot, finely chopped100g/ 3.5oz canned water chestnuts, drained and finely chopped5 baby corn, canned or fresh, finely chopped5 mushrooms, finely chopped(shiitake is best, I used Swiss Brown)
- Serving8 leaves large or 16 – 20 small lettuce, preferably soft Crushed peanutsFinely sliced scallions / shallots
Method
- Mix cornflour with 1 tbsp water until lump free. Then Sauce ingredients and mix.
- Heat oil in a wok or large skillet over high heat. Add garlic, chilli 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!
Product used in recipe
- VALCOM - VALCOM WATER CHESTNUT SLICED
