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.
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