Want something quick, healthy and delicious? This is a variation from the ever popular San Choy Bow (pork and lettuce wraps) and it is super easy to prepare. I used enoki mushroom (also known as golden needle mushroom) because I love its thin, springy texture.
Basically, if you’ve got pork mince and a variety of vegetables (a good mix of textures) – you’re good to go. I used water chestnuts and bamboo shoots (both canned) as they go really well with the pork and they also add crunch and sweetness to the dish. And of course, the enoki mushroom.Yum yum.
Go for your life, mix and match! That to me is the best part of cooking.
Pork and Enoki Mushroom Lettuce Wraps
300g pork mince
200g enoki mushrooms
100g water chestnuts (about 6-7), diced
70g canned bamboo shoots, shredded or diced
1 clove garlic, crushed
1 tsp of minced ginger
1 small head of iceberg lettuce
crushed peanuts or cashews for garnish (optional)
For the sauce:
1 tbsp dark soy sauce
1 tbsp oyster sauce
2 tsp hoisin sauce
1 tsp sesame oil
1 tsp chinese cooking wine
ground white pepper
1. Separate lettuce leaves and trim any limp/floppy edges so they are like nice little cups.
2. Heat a wok over high heat, add sesame oil and stir fry garlic and ginger (they burn very quickly so keep watch!) – about 20 seconds will do.
3. Add mince, fry for about 3-4 minutes breaking up any lumps, then add water chestnut, bamboo shoots and mushrooms.
4. Add all the sauce ingredients, stir and cook for another minute.
To serve, spoon a portion of the pork mixture onto a lettuce leaf, top with crushed nuts if desired, roll or wrap it up and eat! Simple!