san choy bau chinese pork lettuce wraps

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San choy bau Chinese pork lettuce wraps

Crispy, cold lettuce leaves embrace piping hot pork with bold Chinese seasonings in this lettuce wraps recipe from chef Lara Lee.

12 leaves iceberg lettuce, torn into hand-sized cups, or tender lettuce leaves, such as cos or baby gem

2 spring onions, cut into thin matchsticks

2 tbsp sunflower, vegetable or coconut oil

500g pork mince

1 small onion or 2 medium shallots (120g), peeled and finely sliced

100g chestnut mushrooms, finely sliced

2 carrots, peeled and cut into thin matchsticks

2 garlic cloves, peeled and crushed, or 2 tsp garlic paste

15g fresh ginger, peeled and grated, or 1 tbsp ginger paste

2 tbsp shaoxing rice wine or dry sherry

2 tbsp light soy sauce

140g water chestnuts or celery, chopped

4 spring onions, finely sliced at an angle

60ml oyster sauce

½ tbsp caster sugar

½ tbsp sesame oil

Lime wedges to serve

Ingredients

Ingredients