This traditional Chinese 'finger food' is often served at New Year, but it makes a perfect entrée at any time of year.
5g Rice vermicelli
2 Iceberg lettuce, leaves removed & soaked in a bowl of cold water
300g Minced pork
1 tbsp. Oyster sauce
1/2 tbsp. Corn flour
2 tbsp. vegetable oil
1 Chinese sausage, diced
2 pcs Dried Chinese mushrooms, soaked in boiling water for 10 minutes, then sliced
2 tbsp. Lee Kum Kee Hoisin Sauce
1 stalk Spring onion, finely sliced
for garnish Spring onion (extra) sliced
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 seconds. Add pork mixture and hoisin sauce; stir-fry for 5 minutes.
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.
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