Yuk Sung, Chinese Lettuce Wraps

Step 1

First off is to prepare all the ingredients, so start with the ground meat. If it is coarse cut, chop it a little more so it is fine, then transfer to a bowl and add all the sauce ingredients and combine well. Leave to marinade whilst you prepare the rest.

Step 2

Finely chop (matchstick width cubes) carrot, garlic, ginger, mushrooms and water chestnuts.

Step 3

Spring onion / scallion, chop into small pieces or shred. beansprouts, wash and leave as they are.

Step 4

Iceberg lettuce - cut the stalk off and then to remove the leaves without damaging, run upside down under a cold tap and gently tease the leaves apart. They will come away easier.

Step 5

This next part is optional, and is used as a garnish and also a texture addition. You take a handful of vermicelli rice noodles and deep or shallow fry in a pan with oil and they will puff up! Then drain on some kitchen paper and lay on the serving plate. It does have some oil in it, so leave this out if you are watching the calories!

Step 6

Now to cook the ingredients. This next stage is very fast so do it just when you are ready to serve.

Step 7

Heat your pan up so it is hot then place the meat in and cook, keeping it moving all the time so it doesn't burn.

Step 8

Add everything else except the spring onions/scallions and bean sprout. Keep stirring until the meat is cooked through. If you used the soaked chinese mushrooms, add 1 tablespoon of that water, or use ordinary water. Stir everything, then add the bean sprouts and Scallions / spring onions. Combine and then switch off the heat.