A classic and healthy Chinese dish. Conveniently serve in a lettuce leaf with no chopsticks required. Just pick it up in your hands and dive in.
- 1 medium Iceberg lettuce (Cos lettuce can work too)
- 1/2 kg mince Meat (beef/pork/chicken)
- 2 medium Carrot, shreddded
- 4 Shiitake mushrooms, finely chopped (other mushrooms can work too)
- 2 tbsp Pine nuts (other cracked nuts can be good substitutes)
- 2 sticks Shallots, finely chopped
- 1/2 Red onion, diced
- 4 cloves Garlic, minced
- 1 tsp Ginger, minced
- Coriander leaves, garnish
- 2 tbsp Soy sauce
- 1 tsp Sesame oil
- 2 tbsp Cooking wine
- Carefully peel off layers of lettuce. To avoid ripping the soft leaves, using a small parring knife, cut off the spine (the middle leaf section) at the base. Gently pry open each layer from the base end. Put lettuce aside.
- In a medium shallow skillet, sautee Onion, Garlic, Ginger for a minute. While the skillet is hot, douse the dry part of skillet in wine. Wine will sizzle and evaporates quickly.
- Add Mince, Carrots and Mushrooms into the skillet. Add Soy sauce and Sesame oil, stir and cook until well done.
- Turn heat off, throw in Shallots and Pine nuts, stir to mix.
- Take a lettuce leaf, place mixture inside the leaf. Garnish with Coriander leaves. Serve.
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