Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
For the filling
- 500 g pork mince
- 220 g can water chestnuts, drained and finely diced
- 200 g mushrooms (button or Swiss brown), finely diced
- 4 spring onions, white and light green parts chopped; dark green reserved
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- ½ tsp white pepper
- 5 g cornflour
- 2 tbsp peanut or vegetable oil
To serve
- 1 head iceberg lettuce, leaves separated and chilled
- 60 ml hoisin sauce
- 1 lime, cut into wedges
Method
Prepare
Separate and chill iceberg lettuce leaves; set aside on a serving plate.
Dice water chestnuts and mushrooms finely, mince garlic and ginger, chop spring onions.
Combine soy sauce, oyster sauce, sesame oil, white pepper, and cornflour in a small bowl.
Cook
Heat a large frying pan or wok over high heat for 1 minute until very hot.
Add 1 tbsp oil, then add pork mince in a single layer. Let it sit undisturbed for 2 minutes until it begins to brown, then break it up with a wooden spoon and cook for another 2–3 minutes until no pink remains. Transfer to a plate.
Add remaining oil to the pan, then add garlic, ginger, and white parts of spring onions. Stir-fry for 30 seconds until fragrant.
Add diced mushrooms and water chestnuts, stir-fry for 2 minutes until mushrooms soften slightly.
Return pork to the pan, pour in sauce mixture, and toss everything together for 1 minute until the sauce thickens and coats the filling.
Remove from heat, stir in reserved dark green spring onion tops.
Serve
Spoon filling into chilled lettuce cups, drizzle with hoisin sauce, and serve with lime wedges for squeezing.
