INGREDIENTS (SERVES 6)

FILLING:

• 2 tablespoons of peanut oil
• 2 cloves of garlic, finely chopped
• 1 tsp of fresh ginger
• 3 cups of ground pork
• 1 yellow onion, peeled and finely chopped
• 2 small carrots peeled and finely chopped
• 1 cup of water chestnuts, drained and finely chopped
• 8 shiitake mushrooms, finely chopped

SAUCE:

• 2 1/2 tsp of cornflour/ cornstarch
• 6 tablespoons of water
• 3 tablespoons of soy sauce
• 2 tablespoons of sweet teriyaki sauce
• 4 tablespoons of Mirin ( or Chinese cooking wine)
• 2 tsp of sesame oil
• 4 tablespoons of oyster sauce
• 2 tsp of white sugar

ASSEMBLING AND GARNISHING:

16 large soft lettuce leaves
1 cup of finely chopped dry roasted peanuts
1/2 cup of fresh mint
1 cup of dried shallots

INSTRUCTIONS:

SAUCE:

1. Make the sauce. Mix the cornflour/cornstarch with a tablespoon of cold water. Stir till smooth.
2. Add the remaining sauce ingredients and stir in a bowl. Set to one side.

FILLING:

1. Place the peanut oil in a wok or large non stick fry pan on a med/high heat.
2. Add the onion and stir. Once the onion is opaque, add garlic and ginger. Cook for approximately 1 minute, and then add the pork.
3. Cool until pork turns white in colour. Add the vegetables. Cook for about another 2 minutes, or until the carrot has softened and the pork has cooked through.
4. Add the sauce and cook for another 2 minutes or until the sauce thickens and looks glossy. Make sure to coat all the filling.
5. Transfer the filling into a medium serving bowl. Lay out the lettuce leaves, nuts and mint leaves.

TO ASSEMBLE:

To serve, spoon some of the filling into a lettuce leaf. Garnish with the nuts and mint leaves and dried shallots. Roll it up and eat.

Press PLAY below to hear Lisa Mead run through the recipe