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INGREDIENTS
- 200 g minced pork (or its vegetarian substitute)
- 20 g spring onion (finely chopped)
- 20 g onion (finely chopped)
- 20 g sweet corn (finely chopped)
- 20 g celery (finely chopped)
- 20 g Shitake mushrooms (finely chopped and soaked in water)
- 20 g carrot (finely chopped)
- 1 iceberg lettuce
- 2 tablespoons vegetable oil
- 2 tablespoons sesame oil
- 1 chilli pepper (to taste)
SAUCE INGREDIENTS
- 2 tablespoons Lee Kum Kee Oyster Sauce
- 1 tablespoon Lee Kum Kee Hoisin Sauce
- 3 tablespoons water
DRESSING INGREDIENTS
- 2 tablespoons Lee Kum Kee Hoisin Sauce
- 1 tablespoon Lee Kum Kee Oyster Sauce
- 1 teaspoon sesame oil
- 3 tablespoons hot water
INSTRUCTIONS
- 1Prepare the iceberg lettuce, separate the leaves, trim them into rounds, clean, and set aside.
- 2Fry the spring onion, onion, and minced pork in a medium-heated wok for 5 minutes, then add the remaining vegetables with the sauce and cook for another 10 minutes or until the sauce dries up and all ingredients are well cooked.
- 3Serve the prepared lettuce drizzled with dressing and filled with a large spoonful of sautéed meat and vegetables. You can also serve the lettuce, meat, vegetables, and dressing separately and let guests combine the dish themselves.
