Sung Choi Bao

1.

Soak lettuce leaves in cold water for 1 hour, drain them well and set aside, covered, in the fridge

2.

Heat peanut oil in a hot wok and stir-fry ginger, garlic and pork mince for 1 minute

3.

Add onions and mushrooms and continue stir-frying for 20 seconds

4.

Pour in wine, soy sauce, sugar, oyster sauce and sesame oil and stir-fry for 1 minute or until pork is cooked through

5.

Toss in reserved carrot, celery, bean sprouts and spring onions and stir to combine

6.

Remove pork mixture from wok using a slotted spoon to ensure you leave any juices in the wok