San Choy Bow (Asian Lettuce Cups)

Instructions

1. 1

   Prepare the lettuce cups by carefully separating whole leaves from the iceberg lettuce. Rinse, dry, and arrange on a platter.

2. 2

   In a small bowl, mix together soy sauce, oyster sauce, rice wine, and cornstarch. Set aside.

3. 3

   Heat vegetable oil in a large wok or skillet over high heat.

4. 4

   Add minced garlic and ginger, stir-fry for 30 seconds until fragrant.

5. 5

   Add ground pork, breaking it up with a spoon. Cook for 3-4 minutes until browned and cooked through.

6. 6

   Add diced onion, water chestnuts, and mushrooms. Stir-fry for 2-3 minutes until vegetables are tender-crisp.

7. 7

   Pour the sauce mixture over the pork and vegetables. Stir constantly for 1-2 minutes until sauce thickens.

8. 8

   Remove from heat and drizzle with sesame oil. Add white pepper to taste.

9. 9

   Stir in sliced green onions, reserving some for garnish.

10. 10

    Serve the hot pork mixture alongside the lettuce cups, allowing guests to spoon the filling into lettuce leaves and eat like a taco.