There’s nothing special about these ingredients, it’s just a lot of the flavours I love and all you need is a wok.
- 1 iceberg lettuce
- 1 tbsp peanut oil
- 2 garlic cloves, crushed
- 2-cm piece ginger, peeled and finely grated
- 1 lemongrass stalk, white part only, finely chopped
- 1 long red chilli, finely chopped
- 500 g pork mince
- 1 cup bean sprouts, trimmed
- 3 spring onions, thinly sliced
- 1 tbsp sweet soy sauce
- 2 tbsp oyster sauce
- ½ lime, juice
- 1 tsp sesame oil
- ¼ cup chopped roasted peanuts
- ¼ cup coriander leaves
- lime wedges, to serve
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.
- Separate the lettuce into cups and soak in a big bowl of iced water to help crisp up. Just before serving, drain well.
- Heat the oil in a large wok over high heat. Add the garlic, ginger, lemongrass and chilli and cook for 1 minute or until fragrant.
- Add the pork mince and cook, breaking up the meat with a wooden spoon, until browned. Add the bean sprouts and spring onions and cook for 30 seconds. Add the soy sauce, oyster sauce, lime juice and sesame oil and toss to combine well. Remove from the heat.
- Divide the meat mixture between the lettuce cup, sprinkle with the crushed peanuts and coriander and serve with lime wedges.
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.