Serves: 4-6 | Prep Time: 15-20 minutes | Cook Time: 15 minutes
Ingredients
- 100g Chinese Style Pork Sausage (Optional..but adds a great char flavour) ie; Kam Yen Jan (readily available from most supermarkets), diced
- 500g pork, chicken or beef mince, all work well, with pork perhaps being the more traditional option
- 2 tbsp vegetable oil
- 1 garlic clove, crushed
- 1 small carrot, diced
- 150g green beans, sliced into 1/2cm pieces
- 150g canned water chestnuts, diced
- 3 tbsp oyster sauce
- 2 tbsp soy sauce
- 2 tsp sesame oil
- 1 tsp sugar
- 1 iceberg lettuce, leaves washed and dried and separated into cups
- 1 fresh red chilli, deseeded & sliced thinly (optional) to garnish
- 2 thick spring onions, green part only, to garnish
Method
Cut the spring onions into long lengths (about 5cm), then finely slice them lengthways on the diagonal. Place them into iced water for about 10-15 minutes to curl. Set aside for garnish.
Heat wok over high heat, add the vegetable oil and fry the Chinese sausage until brown and almost crispy, add the garlic and fry for 30 seconds, then add the pork/chicken or beef mince and fry for about 4-5 minutes until lightly browned and cooked through. Add the carrot, beans & water chestnut and fry for another minute. Turn the heat down to medium and add the oyster sauce, soy sauce, sesame oil and sugar, bring to a simmer and cook for a further 2 mins, mixing well to combine, and until there is little moisture left in the mixture, but not dry.
Serve
Place a couple of tablespoons of mixture in each lettuce cup and top with some freshly sliced chilli, spring onion and a drizzle of oyster sauce if needed. Wrap the lettuce leaf around the mixture to form a little parcel.
