Project Description

Full Recipe in Details

A quick fix for those summery nights and a treat for the whole family. The combination of the tasty meats with the freshness of the baby cos leaves will make you wanting more.

  • Crispy cos lettuce leaves, try the our very own Peninsula Baby Cos

  • 100g vermicelli rice noodles

  • 1 tsp cornflour

  • 1 tbs soy sauce

  • 1 tbs sweet soy sauce

  • 1 tbs oyster sauce

  • 1 tbs Chinese cooking wine

  • 2 tbs vegetable oil 2 garlic cloves,

  • crushed 3cm piece ginger grated

  • 500 g pork and/or chicken mince

  • 250g button mushrooms, sliced

  • 1 – 2 savage local carrots, shredded

  • 2 sticks celery, sliced

  • 2 spring onions, diagonally sliced

  • fresh basil or mint to serve

  • Trim lettuce leaves to form cups. Soak noodles in boiling water for 10 minutes or until softened. Drain well. Mix cornflour and a little water together until smooth. Stir in sauces and cooking wine and set aside.

  •  Heat oil in a wok or large frying pan. Add garlic and ginger and stir-fry for 1 minute. Add mince and stir-fry for 2 minutes, breaking up lumps.

  • Add mushrooms, carrot and celery and cook for 2 minutes. Stir in sauce mixture and bring to the boil for 1 minute or until thickened slightly. Add noodles or serve separately and spoon into lettuce cups. Scatter with spring onion, fresh basil or mint and serve.


Have a super week ahead and enjoy eating well and staying healthy!

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