5g rice vermicelli
2 iceberg lettuce (leaves removed and soaked in a bowl of cold water)
300g minced pork
1 tbsp oyster sauce
½ tbsp corn flour
2 tbsp vegetable oil
1 Chinese sausage (diced)
2 dried Chinese mushrooms (soaked in boiling water for 10 mins, then sliced)
2 tbsp Lee Kum Kee Hoisin Sauce
1 stalk spring onion (finely sliced)
spring onion (sliced, for garnish)

1. Deep-fry vermicelli according to instructions.
2. Trim edges of each lettuce leaf to form a bowl shape.
3. Combine pork, oyster sauce and corn flour.
4. Heat wok, add oil. Add sausage and mushroom; stir-fry for 30 secs. Add pork mixture and hoisin sauce; stir-fry for 5 mins.
5. Add spring onion, combine well.
6. Fill lettuce cups with stir-fried mixture. Garnish with extra spring onion and deep-fried vermicelli. Serve.
7. To eat, fold over bottom edge of lettuce to cover filling, fold in the sides; roll up to make a parcel.

Hint: For the filling, minced chicken or quail can be substituted for pork. For a completely vegetarian version, minced water chestnuts, bamboo shoots and Chinese mushrooms make a delicious substitute for meat.