Iceberg lettuce cups – aim for 6 or gem lettuce cups – both work
500g pork mince
2 tbsp soy sauce (aim low salt)
2 tbsp sesame oil
1 tbsp oyster sauce
1 tsp crushed fresh ginger
1 garlic clove, crushed
3 spring onions, chopped
1 carrot, grated
1 zucchini, grated (fluid squeezed out)
1 celery stalk, finely chopped
5 cup mushrooms, chopped
1 can water chestnuts, drained and chopped
1 cup coriander, chopped
Freshly chopped chilli and toasted white sesame seeds, to serve
In a bowl combine the soy sauce, oyster sauce, and sesame oil.
Heat olive oil in a frypan.
Add the garlic, ginger, spring onions (white bottom parts, reserve green tops chopped for later) and brown.
Add the pork mince and stir until browned all over – 2-3 minutes.
Add the carrot, celery, mushrooms and zucchini – after 2 minutes pour over the bowl of sauce that you combined earlier.
Cook for 5 minutes, simmer gently and continue to stir.
Remove from the heat and stir through the fresh coriander.
Place some of the mixture into the lettuce cups, top with portion of the spring onion chopped, freshly chopped chilli (if desired) and sesame seeds sprinkled.