Asian Chilli Crisp Pork Lettuce Cups








Preparation Time



minutes Stove Top

Cooking Time

  • Sauce
  • 1 ½ tsp corn starch
  • ⅓ cup (80 mL) water
  • 2 tbsp (40 mL) oyster sauce
  • 1 x 25 g sachet McCormick Street Foods Asian Chilli Crisp
  • Pickled Carrot
  • ¾ cup (175 mL) rice wine vinegar
  • ¼ cup (60 mL) boiling water
  • 1 tbsp sugar
  • 1 tbsp sea salt
  • 1 medium carrot, julienned
  • Filling
  • 1 tbsp (20 mL) neutral oil, for cooking
  • 1 small brown onion, finely diced
  • 2 cups (200 g) brown mushrooms, sliced
  • 500 g pork mince
  • 2 large celery stalks, diced small
  • 1 x 225 g can water chestnuts, drained and diced small
  • To Serve
  • cos lettuce leaves, washed and dried
  • roasted peanuts, finely chopped
  • spring onion, thinly sliced
  • fresh chilli, thinly sliced (optional)
  1. Combine all ingredients for the sauce and set aside. In a bowl, combine vinegar, water, sugar and salt. Stir until the sugar has dissolved. Add carrot to the pickling juice, ensuring it is fully submerged. Leave to pickle for at least 10-12 minutes or until softened.
  2. Heat oil in a wok or large pan over HIGH heat. Add onion and cook for 1-2 minutes or until translucent, tossing regularly. Then add the mushrooms and cook until moisture has evaporated and they have browned, tossing regularly (2-3 minutes).
  3. Add pork to the pan and use a spatula to break down the mince. Cook for 2-3 minutes or until browned and cooked through, tossing regularly. Add sauce to the pan and cook until thickened and glossy (about 1-2 minutes).
  4. Add celery and water chestnuts to the pan and toss to combine. Cook until just heated through (10-20 seconds).
  5. Spoon pork mix into lettuce cups and top with pickled carrot, chopped peanuts, spring onion and fresh chilli. Build your own, add as much or as little as you like of these toppings!
Recipe Tip

• Swap pork mince for chicken or turkey mince for a different variation.

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