• 1 tbsp sesame oil
  • 1/2 small red pepper, deseeded & diced
  • 1 onion, diced
  • 150 g shiitake mushrooms, chopped
  • 300 g minced pork or chicken
  • 225 g water chestnuts, drained & finely chopped
  • 60 g baby sweetcorn, cut into quarters
  • 75 g beansprouts
  • 2 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 2 tsp sweet chilli sauce
  • 1 tsp rice wine vinegar
  • 12 little gem lettuce leaves


  1. Heat the sesame oil in a wok or large frying pan, add the red pepper and onion, and stir fry for two  minutes. Add the mushrooms and stir fry for 2 to 3 minutes.  Meanwhile, fry the minced pork in a dry frying pan until browned, stirring with a fork to break it up.
  2. Add the pork to the wok, stir in the water chestnuts, sweetcorn and beansprouts and stir fry for two to three minutes. Stir in the oyster sauce , soy sauce, sweet chilli sauce and rice wine vinegar.
  3. Spoon into the lettuce leaves and serve.
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