Pork lettuce wraps

Ingredients

• 680g ground pork - mix with 2 tbsp chinese shaohsing rice cooking wine or cooking sake or white cooking wine
• 2 garlic cloves - finely chopped
• 20g fresh ginger - finely chopped
• 1 carrot - cut into about 5mm cubes
• 200g canned bamboo shoot or canned hearts of palm - cut into small pieces about 5mm
• 3 brown mushrooms - chopped

For the seasoning
• 1 1/2 tbsp chicken bouillon powder
• 1 tbsp sugar
• 1 tbsp soy sauce
• 1 1/2 tbsp oyster sauce
• 1 tbsp sesame oil
• 2 tbsp katakuriko/potato starch dissolve with 3 tbsp water
• 1 lettuce / Iceberg lettuce - wash and drain, then leaves separated
• 20 to 30g bean vermicelli or rice noodles (optional) - cut into 5 to 6cm lengths.

Instructions

• 0.!Preparation step if you are going to add vermicelli:
• Heat about 2cm of oil in a skillet to 180℃. Deep the noodles into the hot oil. Fry 1min or until crisp (but not browned). Remove to a paper towel-lined plate to drain excess oil. Break up into shorter vermicelli before use.
• 1. In a frying-pan, heat 1 tbsp sesame oil. Fry garlic and ginger until fragrant.
• 2. Add pork and carrot. Cook until meat is no longer pink. Add mushroom and cook for a few minutes.
• 3. Add the seasoning ingredients and stir occasionally to coat with sauce evenly.
• 4. Thicken over high heat as you add the dissolved katakuriko/potato starch. And now is also the time to add and mix the deep-fried vermicelli if you are including some.
• Serve the pork in lettuce cups!

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