Ingredients
- 500grams Pork Mince
- 2 Medium Carrot
- 1 Stalk Celery
- 150 grams Green beans
- 150 gram Asparagus
- 150 grams Water Chestnut
- 1 small Onion
- 4 cloves Garlic
- 1 Green Shallots
- Sauce: 1 tbsp Cornflower2 tbsp Water2 tbsp light soy1/4 tbsp dark soy 1 tbsp oyster sauce 1 tbsp mirim
- 2cm Ginger
Method
- Blanch all vegetables for 2 minutes in boiling salted water. Cool off in ice water and drain.
- Place 1 Tbsp of oil in a wok. Cook mince until brown and all water evaporated. Remove from the wok and place in a separate bowl.
- Add 1 tbsp of oil into the wok. Cool onion, garlic and ginger on medium heat until fragrant.
- Add cooked mince and vegetables to wok. Pour on marinade and cook for another 2 minutes until combined. Add chopped green shallots of heat.
- Serve in lettuce cups.
Product used in recipe
- Obento - Mirin Seasoning
