Mincing or chopping meat has been used in recipes that date back to ancient times. There isn’t a culture that doesn’t use some kind of minced or chopped meat in its recipes.
Originally, this dish was made with minced squab but it can be made with any meat to your liking such as duck, chicken or pork. The type of meat used is not as important as the other ingredients that go into it. Hoisin sauce, oyster sauce, rice wine and soy sauce are pantry staples for Asian cooking and together they complement each other with their unique flavors.
With the added crunchiness of water chestnuts, the sweetness of mushrooms and aromatic bits of ginger and garlic, you can create a dish that is not only delicious but fast and easy to put together.
This can be served in many ways – from filled lettuce cups, with rice or even placed in a scooped out baguette.
2 tbsp oil
1 lb finely ground pork
¼ cup onion, minced
2 cloves garlic, minced
2 tsp ginger, minced
3 tbsp water chestnuts, chopped
2 tbsp rice wine or dry sherry
2 tbsp hoisin sauce
1 tbsp oyster sauce
1 tbsp soy sauce
¼ cup mushrooms, chopped
Optional: fried Chinese vermicelli (cellophane noodles) and cashews for garnish
Heat the oil in the wok and stir fry the pork and onion together until pork is lightly browned and cooked through. Drain off any fat and add the garlic and ginger, frying an additional minute.
Add the water chestnuts, rice wine, hoisin, oyster and soy sauce and continue stirring until all the flavors have combined.
Add mushrooms, mix thoroughly for another minute and serve.
Over to You
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