1 tbsp vegetable oil
2 cloves of garlic, crushed
500g chicken/pork mince or tofu/tempeh/mushroom/cauliflower
1 carrot, grated
2 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp sugar
3 spring onions, sliced
2 tsp cornflour mixed with ¼ cup of water
Iceberg lettuce, washed and drained and separated into cups
2 tbsp hoisin sauce
1. Heat the oil in a pan on a high heat and add the garlic and mince, cook for 2 minutes or until it has begun to colour. Reduce heat, add carrot and break
up any lumps of mince.
2. While the mince is cooking, combine the soy sauce, oyster sauce and sugar in a small bowl.
3. Add the spring onion and soy mixture to the mince, heat through for 1 minute. Add the cornflour mixture, stirring quickly as the mixture thickens.
4. Divide the mixture into the prepared lettuce cups and then drizzle with the hoisin sauce to serve and enjoy!
Forest Hill Vineyard Highbury Fields Riesling 2018
Photography: Nikki To