San Choy Bow (Chinese Lettuce Wraps)

1 1/4 tsp cornflour / cornstarch
3 tbsp water, separated
1 1/2 tbsp light soy sauce 
1 tsp dark soy sauce
2 tbsp oyster sauce
1 tsp sesame oil
2 tbsp Chinese cooking wine (or sub Mirin or dry sherry)

Filling
1 tbsp peanut oil
1 clove large garlic, minced
1/2 tsp ginger, minced
300g pork mince (ground pork)
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

Serving
8 leaves large or 16 – 20 small lettuce, preferably soft
Crushed peanuts
Finely sliced spring onions / shallots

Mix cornflour with 1 tbsp water until lump free. Then add remaining sauce ingredients and mix.

Heat oil in a wok or large skillet over high heat. Add garlic and ginger, give it a quick stir then add onion.

Cook for 1 minute then add pork. Cook pork until it turns white.

Add all the vegetables. Cook for 2 minutes until the carrot is softened and pork is cooked through.

Add sauce and cook for 1 1/2 minutes or until it thickens and glossy, coating the filling.
Transfer the filling into a serving bowl. Lay out lettuce leaves, peanuts and spring onion on the side.

To serve, spoon some filling into a lettuce leaf. Top with peanuts and spring onions, bundle it up and enjoy!

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