Stashcook | San choy bau (Chinese pork lettuce wraps)

Name: Stashcook | San choy bau (Chinese pork lettuce wraps)
Total time: 20 min
Ingredients: 12 leaves iceberg lettuce, torn into hand-sized cups, or tender lettuce leaves, such as cos or baby gem; 2 spring onions, cut into thin matchsticks; 2 tbsp sunflower, vegetable or coconut oil; 500g pork mince; 1 small onion or 2 medium shallots (120g), peeled and finely sliced; 100g chestnut mushrooms, finely sliced; 2 carrots, peeled and cut into thin matchsticks; 2 garlic cloves, peeled and crushed, or 2 tsp garlic paste; 15g fresh ginger, peeled and grated, or 1 tbsp ginger paste; 2 tbsp shaoxing rice wine or dry sherry; 2 tbsp light soy sauce; 140g water chestnuts or celery, chopped; 4 spring onions, finely sliced at an angle; 60ml oyster sauce; ½ tbsp caster sugar; ½ tbsp sesame oil; Lime wedges to serve

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Crispy, cold lettuce leaves embrace piping hot pork with bold Chinese seasonings in this lettuce wraps recipe from chef Lara Lee. Loved this? Try Lara’s incredi

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Ingredients

12 leaves iceberg lettuce, torn into hand-sized cups, or tender lettuce leaves, such as cos or baby gem
2 spring onions, cut into thin matchsticks
2 tbsp sunflower, vegetable or coconut oil
500g pork mince
1 small onion or 2 medium shallots (120g), peeled and finely sliced
100g chestnut mushrooms, finely sliced
2 carrots, peeled and cut into thin matchsticks
2 garlic cloves, peeled and crushed, or 2 tsp garlic paste
15g fresh ginger, peeled and grated, or 1 tbsp ginger paste
2 tbsp shaoxing rice wine or dry sherry
2 tbsp light soy sauce
140g water chestnuts or celery, chopped
4 spring onions, finely sliced at an angle
60ml oyster sauce
½ tbsp caster sugar
½ tbsp sesame oil
Lime wedges to serve