Pork Lettuce Wraps with a Fiery Twist
Juicy pork, crisp veggies, and a rich, savoury sauce wrapped in fresh lettuce. This dish is all about bold flavours, and with a dash of Fuoco crispy chilli oil, it’s guaranteed to steal the show. Ready in minutes, but impressive enough to serve at your next gathering.
Ingredients:
Sauce
- 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)
Filling
- 1 tbsp oil
- 1 clove large garlic, minced
- 1/2 tsp ginger, minced
- 300g pork mince
- 1/2 onion, finely chopped
- 1 small carrot, finely chopped
- 100g canned water chestnuts, drained and finely chopped
- 5 baby corn, canned or fresh, finely chopped
- 5 mushrooms, finely chopped
Method:
- Make the Sauce: Mix the cornflour with 1 tbsp water until smooth. Then add the remaining sauce ingredients and stir to combine.
- Cook the Filling: Heat peanut oil in a hot wok or large skillet. Stir in garlic and ginger, then add the chopped onion. Cook for 1 minute. Add the pork and cook until it turns white.
- Add the Veggies: Toss in the carrot, water chestnuts, baby corn, and mushrooms. Stir-fry for 2 minutes until the carrot softens and the pork is fully cooked.
- Add the Sauce: Pour the sauce into the pan and cook for 1-2 minutes until it thickens and coats everything in a glossy, savoury finish.
- Serve: Transfer the filling to a bowl. Serve with fresh lettuce leaves, roughly chopped peanuts, and sliced scallions on the side. Spoon the filling into lettuce leaves, top with peanuts and scallions, wrap, and enjoy!