I love lettuce wraps which is why I searched for other filling recipes. Pork and sang choy bow is delicious Asian dish with a mix of different tastes and texture. You may add some chili for more spice if desired.

 

Serves 4

Ingredients:

500g pork fillets

1/2 cup char siu sauce

1 tablespoon peanut oil

150g chicken mince

2 garlic cloves, crushed

100g fresh shiitake mushrooms, chopped finely

190g can water chestnuts, rinsed, drained and chopped finely

2 green onions, chopped finely

2 tablespoons oyster sauce

1 tablespoon soy sauce

1 teaspoon sesame oil

1 1/2 cups bean sprouts

8 large iceberg lettuce leaves

2 green onions, sliced thinly

 

Preheat oven to 180C and place a wire rack on a shallow baking dish.

Brush the pork fillets with char siu sauce and place it on the wire rack. Roast it for 30-40 minutes or until the meat is cooked. Brush it occasionally with pan drippings. Let it cool for 10 minutes and then chop the meat finely.

Heat the peanut oil in a wok. Sauté the garlic for a minute or until it is fragrant. Add the chicken and the mushrooms. Stir-fry it for 5-8 minutes or until the chicken is cooked. Break the lumps using a fork. Add the bean sprouts, water chestnuts, chopped onions, oyster sauce, soy sauce, sesame oil, pork and remaining char siu sauce.  Cook it for another 5 minutes or until the bean sprouts are cooked but still crunchy.  Remove from heat.

Divide the lettuce leaves among serving plates and top them with the stir-fried pork and chicken. Sprinkle with sliced green onions and serve immediately.

 

Photo Courtesy Of:  The Unseasoned Wok