Prep time: 30 mins    Cook time: 15 mins    Serves: 4


12 baby cos lettuce leaves, to serve 

Sliced green spring onions and coriander, to garnish

Hoisin sauce, to drizzle


3tsp palm sugar

1tbsp light soy sauce

1tbsp dark soy sauce

2tbsp oyster sauce

1/2 tsp sesame oil

45ml rice wine

Pork Filling

1tbs peanut oil

2 cloves garlic, finely chopped

1cm piece fresh ginger, cut into julienne

300g pork mince

1 small onion. finely chopped

150g shiitake mushrooms, chopped

1 stick celery, thinly sliced

40g water chestnuts

50g bamboo shoots, cut into julienne

1 long red chilli, seeded, finely chopped

2 small red chillies, seeded, finely chopped

80g beansprouts

1/2 bunch coriander, leaves picked


  1. To make sauce, stir all ingredients in a saucepan over low heat until sugar dissolves. Remove and set aside.
  2. To make filling, heat oil in a wok over medium heat. Stir fry garlic and ginger until soft.
  3. Add mince and stir fry for 3 minutes, breaking up any lumps. Add sauce and stir fry for 2 minutes to slighlty reduce.
  4. Increase heat and add onion, mushrooms, celery, water chestnuts, bamboo shoots and chilies. Stir fry for 2 minutes.
  5. Strain mixture through a sieve and return liquid to wok. Simmer until reduced and thickened. Return pork mixture to wok with sauce. Stir through beansprouts and coriander.
  6. Serve pork mixture in lettuce leaves garnished with coriander, green spring onions and hoisin.