serves
4
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 2 tbsp vegetable oil
- 200 g chicken mince
- ½ onion, finely chopped
- ½ carrot, finely chopped
- 2 shiitake mushrooms, finely chopped
- 1 spring onion, finely sliced
- 1 tsp finely chopped garlic
- 1 tsp finely grated ginger
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 4 large iceberg lettuce leaves
Instructions
1. Heat half the oil in a wok over high heat, then add the chicken and stir fry until it is almost cooked (no longer pink) and then remove to a bowl and set aside.
2. Heat the remaining oil on high heat. Add the onion, carrot, mushroom, spring onion, garlic, ginger and oyster sauce and cook, tossing, until the vegetables soften.
3. Return the chicken to the pan and toss through for 1 minute. Stir through the soy sauce and Shaoxing wine.
4. Divide the filling between lettuce cups and serve immediately.
Note
Chopsticks or Fork? will be published by Hardie Grant Books in May 2024.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
