6 spring onions, the white parts thinly sliced, and green tops sliced and put in separate bowl
1 tbsp fresh ginger, minced
2 garlic cloves, minced
8 - 10 fresh shiitake mushrooms, thinly sliced
10 water chestnuts (canned), finely diced
60ml soy sauce
30ml Shaoxing, rice wine for cooking
30ml oyster sauce
1 tsp sesame oil
¼ cup fresh coriander leaves, chopped
¼ cup roasted unsalted peanuts, chopped
8 iceberg lettuce leaves (cups shapes), to serve
Put peanut oil into a wok over high heat and add the pork mince. With a wooden spoon, break up mince and stir until browned evenly. Mix the Asian Wok Spice through all the meat, before adding the spring onion (white parts), ginger, garlic, mushrooms and water chestnuts, quickly frying until just cooked, for about 2 minutes.
Meanwhile in a small bowl, combine the soy sauce, Shaoxing wine, oyster sauce and sesame oil. Add half to the wok and toss to combine, then add the rest – spoonful by spoonful – until seasoned to your liking.
Remove from the heat and stir through the spring onion tops, half the coriander and half the peanuts.
Spoon into lettuce cups, top with remaining coriander and peanuts. Serve immediately.
To make gluten and wheat free, ensure to use gluten free soy sauce such as tamari.