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Serves: 3 – 4Prep Time: 10 – 15 minutes

Cooking Time: 15 – 20 minutes

Ingredients

• 500g Pork Mince
• ½ Tablespoons Hot Chilli Sauce (blended chilli sauce from Asian stores).
• 4 – 5 drops of Pure Sesame Oil (Pandaroo).
• 1 Tablespoon Soy Sauce (Silver Swan).
• 1 Tablespoon Superior Light Soy Sauce (Pearl River Bridge).
• ½ Tablespoons Cooking Hua Diao Wine (shao shin wine).
• ½ Tablespoons Fish Sauce (Squid Brand).
• 1 teaspoon of Corn Flour.
• 1½ Tablespoons Ginger, peeled and finely diced.
• 3 &ndash 4 spring Onions, washed, roots removed and finely sliced.
• 1½ Tablespoons Mince Garlic.
• 250g Bean Sprouts.
• 1 Carrot, peeled, toped and tailed and finely diced.
• 1 Tablespoon of oil.
• Bunch of Coriander, roughly chopped (leaves only)
• Lettuce Leaves.

Method

• Wash bean sprouts and set aside.
• Combine chilli sauce, soy sauces, sesame oil, shao shin wine, fish sauce and corn flour in a small bowl.
• Combine ginger, garlic and spring onion in another small bowl.
• Add carrots to extremely hot wok and fry until starting to brown, then remove and set aside.
• Add oil and pork mince to hot wok and fry until pork changes colour.
• Add fried carrots, ginger, garlic and spring onions and fry for 3 – 5 minutes or until most of the liquid has gone.
• Stir the soy sauce mixture until combined and the pour into wok and fry of another 3 – 5 minutes.
• Add ¾ of the Bean Sprouts and cook for a further 1 minute.
• Serve in washed lettuce leaves topped with fresh bean sprouts and coriander.