Buy all ingredients right below the recipe
Ingredients
- 200 g minced pork
- 20 g spring onions
- 20 g yellow onion
- 20 g corn on the cob (pre-cooked)
- 20 g celery stalks
- 20 g carrots
- 20 g shiitake mushrooms
- 300 g iceberg lettuce (approx. 1 head)
- 2 tbsp neutral vegetable oil
- 2 tbsp + 1 tsp sesame oil
- 1 red chili pepper (optional)
- 3 tbsp oyster sauce (for sauce and dressing)
- 3 tbsp hoisin sauce (for sauce and dressing)
- 6 tbsp water (for sauce and dressing)
Preparation
- 1Prepare the iceberg lettuce: Carefully separate the leaves from the head, wash, and pat dry. If necessary, trim the edges into a round shape to create small cups. Set aside.
- 2For the sauce, mix 2 tbsp oyster sauce, 1 tbsp hoisin sauce, and 3 tbsp water. For the dressing, whisk together 1 tbsp oyster sauce, 2 tbsp hoisin sauce, 1 tsp sesame oil, and 3 tbsp hot water. Set both aside.
- 3Sauté spring onions, onion, and minced pork in a medium-hot wok or large pan with 2 tbsp vegetable oil and 2 tbsp sesame oil for about 5 minutes. Add the remaining finely chopped vegetables (corn, celery, carrots, shiitake) and the prepared sauce. Cook for another 10 minutes until the sauce has almost completely reduced and all ingredients are thoroughly cooked.
- 4Fill the prepared lettuce leaves with the minced meat and vegetable mixture and drizzle with the dressing. Alternatively, lettuce, filling, and dressing can be served separately so that each guest can assemble their own wraps.
