1 1/4 tsp cornflour / corn starch
3 tbsp water, separated
1 1/2 tbsp light soy sauce
1 tsp dark soy sauce
2 tbsp oyster sauce
1 tsp sesame oil
2 tbsp Chinese cooking wine (or sub Mirin or dry sherry)
1 tsp white sugar
1 tbsp peanut oil
1 clove large garlic, minced
1/2 tsp ginger, minced
300g / 10oz pork mince
1/2 onion, finely chopped
1 small carrot, finely chopped
100g/ 3.5oz canned water chestnuts, drained and finely chopped
5 baby corn, canned or fresh, finely chopped
5 mushrooms, finely chopped(shiitake is best, I used Swiss Brown)
8 leaves large or 16 – 20 small lettuce, preferably soft
Finely sliced shallots
Mix cornflour with 1 tbsp water until lump free. Then add remaining Sauce ingredients and mix.
Heat oil in a wok or large skillet over high heat. Add garlic 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!
Recipe by Recipe Tin Eats