San Choy Bow (Chinese Lettuce Wraps)

Ingredients

• 1 1/4 tsp cornflour / cornstarch
• 3 tbsp water, (separated)
• 1 1/2 tbsp light soy sauce (Note 1)
• 1 tsp dark soy sauce (Note 1)
• 2 tbsp oyster sauce
• 1 tsp sesame oil
• 2 tbsp Chinese cooking wine (or sub Mirin or dry sherry, Note 2)
• 1 tsp white sugar (can omit)
• 1 tbsp peanut oil
• 1 clove large garlic, (minced)
• 1/2 tsp ginger, (minced)
• 300g / 10oz pork mince (ground pork) (Note 3)
• 1/2 onion, (finely chopped)
• 1 small carrot, (finely chopped)
• 100g/ 3.5oz canned water chestnuts, (drained and finely chopped (Note 4))
• 5 baby corn, (canned or fresh, finely chopped (Note 4))
• 5 mushrooms, (finely chopped(shiitake is best, I used Swiss Brown))
• 8 leaves large or 16 - 20 small lettuce, preferably soft (Note 5)
• Crushed peanuts
• Finely sliced scallions / shallots

Method

1. Mix cornflour with 1 tbsp water until lump free. Then add remaining Sauce ingredients and mix.
2. Heat oil in a wok or large skillet over high heat. Add garlic and ginger, give it a quick stir then add onion.
3. Cook for 1 minute then add pork. Cook pork until it turns white.1 min timer
4. Add all the vegetables. Cook for 2 minutes until the carrot is softened and pork is cooked through.2 min timer
5. Add Sauce and cook for 1 1/2 minutes or until it thickens and glossy, coating the Filling.2 min timer
6. Transfer Filling into serving bowl. Lay out lettuce leaves, peanuts and scallions on the side.
7. To serve, spoon some Filling into a lettuce leaf. Top with peanuts and scallions, bundle it up and enjoy!