The iconic flavours of the famous peking duck pancakes used to marinade pork mince and create the classic Chinese lettuce cups.






Skill level

Average: 3.3 (86 votes)


  • 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

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.


  1. 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.
  2. 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.
  3. 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.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.