San choy bow
iceberg lettuce leaves, to serve
4 tablespoon peanut oil
2 cloves garlic, finely sliced
2 tablespoon ginger, finely julienned
300g pork mince
½ red onion, chopped
8 shitake mushrooms, sliced
1 stick celery, chopped
2 tablespoons sugar
2 tablespoons light soy sauce
2 tablespoons oyster sauce
½ teaspoon sesame oil
3 tablespoons rice wine (shao hsing cooking wine)
1 cup bean sprouts
1 carrot julienned
6 green onions, sliced diagonally
8 snow peas, julienned
1 large red chilli, finely sliced diagonally
1 handful coriander sprigs, leaves only
hoisin sauce to serve
Trim lettuce leaves and cover in cold water, soak in refrigerator for 15 minutes, drain.
Heat a wok over high heat. Add oil, garlic and ginger and stir-fry for 20 seconds. Add mince and fry for 2-3 minutes, breaking up any lumps with a wooden spoon. Add onion, mushrooms and celery and cook for 1 minute.
Add sugar, soy, oyster sauce, sesame oil and rice wine, cook for 30 seconds. Add sprouts, carrot, half the green onions, snow peas, chill and coriander and stir for 30 seconds.
To serve, spoon pork filling into lettuce leaves, top with remaining onions and roll up. Serve with hoisin sauce on the side.