Ingredients
- 4 large cup-shaped lettuce leaves
- 25g vermicelli
- 2 tbsp peanut oil
- 2 tsp ginger
- 1 clove garlic
- 250g pork mince
- 1/2 cup water chestnuts
- 1-2 red chillies
- 1 tbsp Chinese rice wine
- 1 tbsp soy sauce
- 1/2 tsp sugar
- 1 tsp cornflour
- 3 tbsp water
- 3 green onions
- 1 cup bean sprouts
Method
Wash 4 large cup-shaped lettuce leaves and chill until crisp. Soak 25g vermicelli in a bowl with enough hot water to cover for about 5 minutes. Drain and cut into shorter lengths. Heat 2 tbsp peanut oil in a wok over medium heat and stir-fry 2 tsp ginger (grated) and 1 clove garlic (chopped) until aromatic.
Add 250g pork mince and stir until half-cooked. Add 1/2 cup water chestnuts (chopped) and 1-2 red chillies (chopped) and stir. Add 1 tbsp Chinese rice wine, 1 tbsp soy sauce and 1/2 tsp sugar and stir. Mix 1 tsp cornflour with 3 tbsp water until smooth, add to pork mixture and stir for 1 minute. Add 3 green onions (finely sliced) and 1 cup bean sprouts. Stir for another minute, then fold in vermicelli. Serve in lettuce cups with extra soy sauce.
