Mon, 6 March 2023
Ingredients:
• 300g minced pork
• 100g shiitake mushrooms, finely chopped
• 100g bamboo shoots, finely chopped
• 50g water chestnuts, finely chopped
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil
• 1 tablespoon soy sauce
• 1 tablespoon mushroom Stirfry sauce (or oyster sauce)
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1 head iceberg lettuce
• 50g crispy puffed rice vermicelli
Instructions:
1. Wash and dry the lettuce leaves and set them aside.
2. Heat the vegetable oil in a wok or large frying pan over medium-high heat. Add the minced garlic and onion and stir-fry until fragrant.
3. Add the minced pork and stir-fry until it turns brown.
4. Add the shiitake mushrooms, bamboo shoots, and water chestnuts to the wok and continue to stir-fry for a few minutes.
5. Add the soy sauce, mushroom stir fry sauce, sesame oil, sugar, and salt to the wok and stir-fry until everything is well combined and the sauce is evenly distributed.
6. Turn off the heat and transfer the yuk sung mixture to a serving bowl.
7. In a separate pan, heat up a small amount of vegetable oil and fry the puffed rice vermicelli until crispy and golden brown. Drain the excess oil on a paper towel.
8. To serve, place a spoonful of the yuk sung mixture into a lettuce leaf, sprinkle some crispy puffed rice vermicelli on top of the mixture, wrap the lettuce around the mixture, and enjoy!
