Chinese lettuce wraps

Recipe from: 30 March 2015
recipes, pork, banting

Ingredients 19
Servings
Time
  • 500
    g
    fatty pork mince
  • 2
    Tbs
    vegetable or peanut oil
  • 3
    cm
    peeled fresh ginger, julienned
  • 1
    large garlic clove, finely minced
  • 3
    dried Chinese mushrooms
  • 2
    Tbs
    Chinese wax sausage (lup cheong), thinly sliced
  • 1
    Tbs
    chopped salted radish
  • 2
    Tbs
    Shaoxing wine (or dry sherry)
  • 1
    tsp
    white sugar
  • 1
    Tbs
    light soya sauce
  • 2
    Tbs
    oyster sauce
  • 1
    tsp
    sesame oil
  • 1
    carrot, peeled and finely julienned
  • 1/2
    cup
    bean sprouts
  • 1
    large spring onion, chopped
  • 1
    large red chilli, finely sliced
  • a dash of ground white pepper
  • fresh coriander leaves and some extra sliced spring onions for garnish
  • lettuce leaves for serving (iceberg or baby gem)
 

Method

 

First, start by soaking your dried Chinese mushrooms in boiling water for 20 minutes, after which, remove the stalk and slice thinly.
In a bowl, combine the sugar, soya sauce, sesame oil and oyster sauce.
Heat your wok and pour in the oil. Carefully swirl the oil around so that it coats the sides of the wok.

Add the ginger and garlic, fry for a couple of seconds until fragrant. Add the minced pork and fry for a couple of minutes.
Add the sliced mushrooms, wax sausage and radish, fry for another minute. Pour in the Shaoxing wine (or dry sherry) and fry for 30 seconds. Add the prepared sauce and stir-fry for another 2 minutes.

Add the carrots, bean sprouts and chopped spring onions. Stir-fry for another 30 seconds and then take off the heat.
Top the pork with sliced red chilis, white pepper, coriander leaves and sliced spring onions.
Serve with the lettuce leaves. 

Serves 2 as a main meal, or 4 as part of a banquet.

Recipe reprinted with permission of The Muddled Pantry. To see more recipes, please click here.
 
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Read more on: banting  |  asian  |  recipes
 

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