Today's recipe no isn't deconstructed. What's up with Masterchef and the deconstructed san choy bau a few nights ago. Since when does everything have to be deconstructed?! Just chuck it all together, not much to deconstruct.
This recipe uses lamb mince but of course you can use chicken, pork or beef mince. It was a bad idea using lamb. It wasn't lean so it was oh so fatty. I think in other dishes it's alright to use normal lamb mince but not in something so salad-like. Lean would be best. It was still delicious.
Adapted Recipe from Food Ideas Magazine
Ingredients (serves 4)
1 tablespoon peanut oil
2 garlic cloves, crushed
2cm piece ginger, finely grated
500g lamb mince (or any other minced protein)
2 tablespoons oyster sauce
1 tablespoon soy sauce
3 green onions, thinly sliced
1/2 lime, juiced
1 teaspoon sesame oil
1 cup beansprouts, trimmed
1/4 cup fresh coriander leaves, chopped (I didn't have any at the time)
12 large butter lettuce or iceberg leaves
1/4 cup chopped roasted peanuts
1/2 tin water chestnuts
1. Heat wok over high heat until hot. Add peanut oil and swirl to coat. Add garlic, ginger and pork. Stir-fry for 2 to 3 minutes or until lamb just changes colour.
2. Combine oyster sauce and soy sauce in a jug. Add onions, sauce mixture, 2 teaspoons of lime juice and sesame oil to wok. Stir-fry for 3 minutes or until heated through. Stir in beansprouts, chestnuts and coriander.
3. Spoon lamb mixture into lettuce leaves. Sprinkle with peanuts and serve.