Hubby and I usually will always order this when we eat out at Chinese. I like that it's fresh and tasty and a bit crunchy. It's got wonderful flavour and texture. I made this as a main course for 5 of us, so doubled the recipe here but you may like to halve it if you're serving two as a main or want to make mini ones to serve as a canape.
I thought we'd have leftovers, but ahem... no. The frills had two serves each!! (harrumph I was looking forward to the leftovers!) they loved rolling up their lettuce leaves, and only using a spoon to eat the spillage... good fun!
1 iceberg lettuce
2 tb sesame oil
500g pork mince
2 cloves garlic, minced
1 tsp ginger, minced
2 tb soy sauce
2 tb oyster sauce
1 tb caster sugar
3 spring onions, finely chopped
1-2 shitake mushrooms, diced (or dried, rehydrated)
8 whole water chestnuts (buy from supermarket) finely diced
1 cup bean shoots, top and tailed
1/4 cup fresh coriander, roughly chopped
Unpeel the layers of your lettuce and place in a sink of cold water.
Rehydrate your mushrooms if required..
Prepare all your ingredients - I gave Eloise the job of topping and tailing the beanshoots (I had a good 10 minutes peace!! Maybe we should serve these with every meal?)
Heat your sesame oil in a wok or large frypan. Brown off your mince, then add garlic, ginger and mushrooms. Add them your soy and oyster sauces, stir in well and then add spring onions and water chestnuts, allow to slightly soften (about 1 minute) and lastly add the coriander and bean sprouts.
Serve in your lettuce cups and enjoy!
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