RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS :

• 500 gm Coles pork mince
• 4 spring onions, finely sliced
• 3 cloves garlic, finely sliced
• 2 inch piece ginger, peeled, julienned
• 100 gm shiitake mushroom, finely sliced
• 1 coriander root, chopped
• Dried chilli flakes, to taste
• 2 Tbsp. peanut oil
• 2 Tbsp. sesame oil
• 1 Tbsp. Lee Kum Kee Soy Sauce
• 2 Tbsp. Lee Kum Kee Oyster Sauce
• 1 Tbsp. rice wine vinegar
• 1 Tbsp. caster sugar
• 8-10 iceberg lettuce leaves, trimmed
• 100 gm bean sprouts
• 1  bunch assorted Asian herbs
• 2 long red chillies, finely sliced
• ¼ cup roasted peanuts, roughly chopped

METHOD :

• Over a high heat, place peanut oil and sesame oil in a large wok and heat until smoking. Add pork mince in 2 separate batches, stirring constantly until browned. Scoop out pork using a slotted spoon (I used a sieve) to ensure the pork juice and fat remains in the wok. Set aside.
• Add garlic, onion, ginger and chilli flakes and fry off for approximately 1 minute. Add mushroom and mix together for a further 1 minute. Deglaze wok with soy sauce, oyster sauce and rice wine vinegar and stir fry until well combined.
• Return browned pork mince to wok and toss to combine. Add sugar and continue to toss until dissolved and combined. Toss through coriander root just before serving.
• Transfer to a serving bowl together with lettuce cups, peanuts, bean sprouts, Asian herbs and fresh chilli to share.