1 Iceberg Lettuce
500g Minced Pork
1 Carrot, peeled and small dice
2 Spring Onions, finely sliced
1 small tin (220g) Water chestnut, small dice
1 stalk Celery, small dice
2 cloves Garlic, minced
1 inch Ginger, minced
1 Tbsp Wing Yip Superior Dark Soy Sauce
2 Tbsp Wing Yip Oyster Sauce
1 Tbsp Wing Yip Shao Hsing Wine or Dry Sherry
1 tsp Sugar
2 Tbsp Sesame Oil
1. Wash the iceberg lettuce and being careful not to tear the leaves pat dry and leave to one side.
2. Heat the sesame oil in a wok and add the garlic and ginger until they are aromatic being careful not to burn them. Add the minced pork and cook until brown all over and then add all of the vegetables to the wok.
3. Add the wet ingredients and continue cooking until the pork is thoroughly cooked through.
4. Ensure that the lettuce leaves are dry before filling. Serving Suggestion: Serve as a starter with plenty of the pork filling and roll.
Further suggestions: Slice the lettuce leave in half make smaller parcels and serve these as part of a buffet.