- 1 garlic clove
- 30g bamboo shoots
- 30g water chestnuts
- 1 head of lettuce
- 100g rice noodles
- 50ml chicken stock
- 1 spring onion
- 140g pork mince
- 2 teaspoons sesame oil
- 1 tablespoon light soya sauce
- 2 tablespoons dark soya
- 1 tablespoon oyster sauce
- 1 tablespoon potato starch or corn ﬂour
Dice up your garlic, bamboo and water chestnuts.
Wash the head of lettuce and slice the stalk off, creating lettuce bowls.
Deep fry the rice noodles for a second or two, creating rice noodle crisps.
Heat the chicken stock and have it ready to go.
Slice the spring onion into small pieces.
Heat up a wok and stir fry the pork mince until half cooked, then remove the pork mince from the wok.
Add garlic, bamboo shoots and your water chestnuts to the wok. then add in the other half of the uncooked pork and fry until cooked.
Add the chicken stock to your wok. Then add the sesame oil, light soya, dark soya, and oyster sauce.
In a separate bowl, mix 1 tablespoon of potato starch and 40ml of water and add to the wok to thicken up your sauce.
Finally add your chopped spring onion.
To serve, put rice noodle crisps into your lettuce bowls, then add your pork mince on top of the noodles.
Recipe from Mak @ D6
To get the lettuce extra crispy, cut it and keep it in ice cold water in the fridge until ready to use