SERVES 6
PREPARATION 20 MINS
COOKING 15 MINS
1tbsp peanut oil
1 brown onion, finely chopped
2 cloves garlic, crushed
2tsp grated fresh ginger
3 stalks celery, finely chopped
600g (1¼lb) minced pork (including some fat)
2tbsp light soy sauce
2tbsp oyster sauce
1tbsp sherry
100g (3½oz) peanuts, roasted and roughly chopped
5 spring onions, thinly sliced
200g (6½oz) fresh bean sprouts
Sesame oil, to drizzle
12 large iceberg lettuce leaves
1. Heat the oil in a large frying pan over a medium heat. Cook the onion, garlic, ginger and celery, stirring occasionally, for 3-4 minutes, or until the onion is soft.
2. Add the minced pork and cook, breaking up the meat with a fork, for 4-5 minutes, or until the pork
is cooked. Stir in the soy sauce, oyster sauce, peanuts and spring onions and cook for 3-4 minutes, until the liquid has reduced.
3. Stir in the bean sprouts. Season, and drizzle with a little sesame oil.
4. Transfer the mixture to a bowl and allow to cool slightly before serving. Place two lettuce leaves on each serving plate and spoon the mixture into the centre of each leaf. Serve immediately.
TIP
Fatty pork mince works best - if the mince is too lean, the filling will be dry.