Chinese Lettuce Wraps


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.

Servings: 4


  • 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


  1. 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.
  2. 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.
  3. Add Mince, Carrots and Mushrooms into the skillet. Add Soy sauce and Sesame oil, stir and cook until well done.
  4. Turn heat off, throw in Shallots and Pine nuts, stir to mix.
  5. Take a lettuce leaf, place mixture inside the leaf. Garnish with Coriander leaves. Serve.

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