KK’S Sung Choi Bao of Pork with Native Greens

1 small carrot, peeled
4 small iceberg lettuce leaves
2 tablespoons vegetable oil
1 tablespoon ginger julienne
1 garlic clove, finely diced
200 g pork mince *
½ small red onion, finely sliced
2 fresh shiitake mushrooms, stems discarded and caps sliced
3 leaves Warrigal greens*, roughly chopped
2 tablespoons shao hsing wine or dry sherry
2 tablespoon tamari (add more to taste)
1 teaspoon brown sugar
¼ teaspoon sesame oil
1 stick of celery, finely diced
½ cup fresh bean sprouts
¼ cup finely sliced spring onions
Handful mixed fresh herbs – coriander, native bush mint*, sweet Thai basil leaf
Fresh large red chilli, finely sliced

Cut carrot into julienne and set aside.

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

Heat vegetable oil in a hot wok and stir-fry ginger, garlic and pork mince for 1 minute. Add onions, mushrooms and Warrigal greens and continue stir-frying for 20 seconds.

Pour in wine or sherry, soy sauce, sugar, tamari and sesame oil and stir-fry for 1 minute or until pork is cooked through. Toss in reserved carrot, celery, bean sprouts and spring onions and stir to combine.

Remove pork mixture from wok using a slotted spoon to ensure you leave any juices in the wok. Serve in a bowl set on a large plate, garnished with herbs, accompanied with lettuce-leaf cups and with side of chilli. To eat, simply spoon pork mixture into lettuce cups, roll up to enclose the filling and eat with your fingers.

*Vegetarian option – substitute pork with 200g: finely sliced beans, finely diced zucchini, roughly chopped fresh black fungus, shredded Chinese white cabbage.

*Native Warrigal greens – substitute with baby spinach leaf

*Native bush mint – substitute with round leaf mint