Ingredients
Serves 4-6
- 500g pork mince
- 2 cloves garlic, minced
- 1 finger ginger, grated
- 1 carrot, cut into brunoise (small dice)
- 1 onion, finely chopped
- ½ red chilli, finely diced
- 30g bamboo shoots, sliced
- 30g water chestnuts, sliced
- fine sea salt and pepper to season
- vegetable oil
- 2 handfuls crispy vermicelli noodles
- 1tbspn oyster sauce
- drizzle sesame oil
- 2tbspn soy sauce
- 3 scallions, finely sliced
- 2-3tbspn water
- 3tbspn rice wine vinegar
- 2tsp brown sugar
- 2tsp cornflour
- 1 bunch coriander chopped
- 1 head iceberg lettuce
Method
- Cut the root out of the iceberg lettuce and pull the leaves apart. Try to keep as intact as possible.
- Half fill a large bowl with cold water and add in some ice followed by the iceberg lettuce cups. Place in the fridge. This helps make them even crispier.
- Now heat a frying pan or a wok. Season the pork meat well with salt and pepper. Add a drizzle of oil to the wok followed by the pork mince and fry, mixing every few minutes, until golden. Remove.
- Now add in the onion, chilli, bamboo, water chestnut, garlic and ginger and season well. Sauté until the onion softens.
- Now add the meat back in followed by the sugar, vinegar, soy sauce, water, corn flour & oyster sauce and mix well.
- Cook for 2-3 minutes and season to taste.
- Add in the sliced scallions, crispy vermicelli noodles and chopped coriander. Mix well and transfer to a serving bowl.
- Drain the water from the lettuce and place the leaves into a serving bowl.
- Serve as a pre-dinner canapé or a lovely light lunch.
