DIRECTIONS

Using a vegetable peeler, finely slice carrot lengthways into ribbons. Cut carrot into a fine julienne and set aside.

Soak lettuce leaves in cold water for 1 hour, drain them well as set aside, covered, in the refrigerator.

Heat peanut oil in a hot wok and stir fry ginger, garlic and pork mince for 1 minute. Add onions and mushrooms and continue stir-frying for 20 seconds.

Pour in wine or sherry, soy sauce, sugar, oyster sauce and sesame oil and stir-fry for 1 minute or until pork is cooked through. Toss in reserved carrot, celery, bean sprouts and spring onions and stir to combine.

Remove pork mixture from wok using a slotted spoon to ensure you leave any juice in the wok. Serve in a bowl set on a large platter, garnished with coriander and accompanied with lettuce-leaf cups. To eat, simply spoon pork mixture into lettuce cups, roll up to enclose the filling and eat with your fingers!