Ingredients
- 1 Tbsp Peanut Oil
- 500g Pork Mince
- 1 Brown Onion, chopped
- 3 tsp Minced Garlic
- 2 tsp Minced Ginger
- Good pinch of White Pepper
- 1 small Red Capsicum, chopped
- 4 Spring Onions, chopped
- 1 can Valcom Water Chestnut Slices, roughly chopped
- 4 Tbsp Oyster Sauce
- 1 cup Water
- 2 tsp Arrowroot
- Iceberg Lettuce Leaves to serve
Method
- Heat the peanut oil in a pan or wok over medium heat. Add onion and fry for two minutes.
- Add pork mince, garlic, ginger and pepper. Continuously stir while browning the mince until it loses its pink colour.
- Add capsicum and water chestnuts and cook for a further minute while stirring.
- Add the Oyster sauce. Blend the arrowroot with just enough cold water to make a paste. Add the remaining water to the pan, increase the heat to high and continue stirring until the sauce bubbles. Add the arrowroot paste and stir until the sauce thickens. Stir through the spring onions.
- Pile the pork mixture into the lettuce leaves and enjoy!
Product used in recipe
- Valcom - Valcom Water Chestnut Sliced
