Categories: Asian

Ingredients

• Sauce
• 11/4 tsp cornflour / cornstarch
• 3 tbsp water, separated
• 11/2 tbsp light soy sauce1
• 1 tsp dark soy sauce
• 2 tbsp oyster sauce
• 1 tsp sesame oil
• 2 tbsp Chinese cooking wine2
• 1 tsp white sugar (can omit)
• Filling
• 1 tbsp peanut oil
• 1 clove large garlic, minced
• 1/2 tsp ginger, minced
• 300g / 10oz pork mince (ground pork),
• or chicken or turkey
• 1/2 onion, finely chopped
• 1 small carrot, finely chopped
• 100g/ 3.5oz canned water chestnuts,
• drained and finely chopped3
• 5 baby corn, canned or fresh, finely
• chopped (or 1/2 cup corn kernels)
• 5 mushrooms, finely chopped (shiitake
• is best but any will do)
• To serve
• 8 leaves large or 16 - 20 small iceberg
• lettuce ups (or other lettuce of choice)
• Crushed peanuts
• Finely sliced scallions / shallots

Directions

1. Mix cornflour with 1 tbsp water until lump free. Then add remaining Sauce ingredients and mix.

2. Heat oil in a wok or large skillet over high heat. Add garlic and ginger, give it a quick stir then add onion.

3. Cook for 1 minute then add pork. Cook pork until it turns white.

4. Add all the vegetables. Cook for 2 minutes until the carrot is softened and pork is cooked through.

5. Add Sauce and cook for 1½ minutes or until it thickens and glossy, coating the Filling.

6. Transfer Filling into serving bowl. Lay out lettuce leaves, peanuts and scallions on the side.

7. To serve, spoon some Filling into a lettuce leaf. Top with peanuts and scallions, bundle it up and enjoy!

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