The iconic flavours of the famous peking duck pancakes used to marinade pork mince and create the classic Chinese lettuce cups.
- 3 thick spring onions
- iced water, for soaking
- 60 ml (¼ cup) canola oil
- 500 g fatty pork mince
- 2 tsp grated ginger
- 150 g green beans, cut into 1-cm lengths
- 1 small carrot, finely chopped
- 3 tbsp tianmianjang (or hoisin sauce), plus extra, to serve
- 1 tbsp Shaoxing wine
- 1 tbsp dark soy sauce
- 1 tsp sugar
- 1 tsp sesame oil
- 1 tsp cornflour mixed with ¼ cup cold water
- 1 head iceberg lettuce, separated into cups
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.
- Cut the spring onions into 5-cm lengths, then very finely julienne them. Place the spring onion into iced water for at least 10 minutes to curl. Drain just before serving.
- Heat a wok over high heat. Add the oil and pork mince and fry for about 3 minutes or until lightly browned. Add the ginger, beans and carrot and toss for a further minute, then add the tianmianjiang, Shaoxing wine, soy sauce, sugar, sesame oil and 125 ml (½ cup) water. Simmer for 3–4 minutes or until the vegetables are softened.
- Add a little of the cornflour mixture and toss until the mixture is thickened and quite dry. Serve the mince mixture with the spring onion, a little extra tiamianjiang (or hoisin) and the lettuce cups to wrap the mixture in.
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Photography by Adam Liaw.