" My family love this dish, they get so excited when I make it"
My whole family love this, I find my kids are so excited when I say I'm going to make this.
The hardest part of this recipe is separating the lettuce leaves, I tend to buy two heads of lettuce, to make sure I can get enough 'good' leaves-ones I don't tear that is. Then I just have iceberg salad the next day with what is left.
The mince mixture is super easy, and cooks very quickly.
This is a really messy dish to eat, you have sauce dripping everywhere, forget table manners, this is just dig in and enjoy.
This recipe I got out of a magazine years ago, could not tell you which one, as I don't know.
1-2 tablespoon peanut oil
500g veal or beef mince
500g pork mince
2 cloves garlic, finely chopped
3 teaspoons grated ginger
1 x 230g can water chestnuts, drained, finely chopped
4 green shallots, ends trimmed, finely chopped
1/3 cup oyster sauce
1/3 cup soy sauce
150g bean sprouts
Pinch salt and pepper, to taste
12 iceberg lettuce leaves, washed, dried
Coriander leaves and extra bean sprouts, to serve
Heat the oil in a large frying pan over medium-high heat. Add the pork and veal mince. Cook, stirring, breaking up any lumps, with a wooden spoon, for 5 minutes or until the mince changes colour.
Add the garlic and ginger, cook, stirring, for 1 minute, or until fragrant.
Add the water chestnuts and green shallots, cook, stirring, for 1 minute, or until combined.
Stir in the oyster sauce and say sauce, cook, stirring, for 2 minutes or until well combined and heated through. Season with salt and pepper, if needed. Remove from heat.
Add the bean sprouts and stir until just wilted. Transfer to a serving bowl.
Place the lettuce leaves, cut side up, on a serving platter or on individual plates and serve immediately with the mince mixture.
Add coriander leaves and extra bean sprouts if you like.
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