The pork mince can be prepared early in the day and refrigerated. Reheat to serve. The dipping sauce can be mixed the day before required and refrigerated.
ingredients
makes 25
1 tablespoon oil
14 ounce pork mince
7 1/2 ounce can water chestnuts, drained and chopped finely
4 ounce canned bamboo shoots, drained and chopped finely
6 scallions, finely chopped
2 tablespoons dry sherry
1 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons oyster sauce
tiny lettuce leaves (cos, iceberg or witlof)
chopped fresh mint, for serving
sauce
2 tablespoons plum sauce
1 tablepoon hoisin sauce
1 teaspoon soy sauce
method
1. Heat the oil in a pan or wok, add the pork and cook, stirring, over high heat until brown all over. Break up any lumps of mince with the back of a fork. Add the water chestnuts, bamboo shoots and scallion, toss well and cook for 1 minute.
2. Combine the sherry, soy sauce, sesame oil and oyster sauce, add to the wok, toss well and cook for 2 minutes. Remove from the heat.
3. To make the dipping sauce, stir all the ingredients in a bowl with 2 tablespoons water.
4. To serve, put about 1 tablespoon of warm pork mixture on each lettuce leaf. Sprinkle with the chopped mint. Serve with the sauce, for drizzling over the top.
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