WHAT TYPE OF LETTUCE FOR LETTUCE WRAPS RECIPES

Steps:

• Before you start cooking, separate and wash the Romaine Lettuce (1 head) leaves then keep them in the fridge until they are ready to be served.
• Next, soak the Dried Shiitake Mushroom (4) in warm water for about 30 minutes or until they turn soft.
• While waiting for the mushrooms to soak, add to a bowl Corn Starch (1 1/2 tablespoon), Salt (1 teaspoon), and Ground White Pepper (1 dash) to the Ground Pork (1 pound). Mix well, then allow to marinate for 20 minutes.
• Prepare the sauce by combining in a small bowl Brown Sugar (2 tablespoon), Light Soy Sauce (1 tablespoon), Dark Soy Sauce (1 teaspoon), Oyster Sauce (2 tablespoon), Rice Vinegar (1 tablespoon), and Water (2 tablespoon).
• Take the bowl with the mushrooms and squeeze as much water as possible out, then finely dice them and set them aside.
• Heat Cooking Oil (2 tablespoon) in a wok over medium-high heat. Stir-fry the ground pork until mostly cooked, then remove the meat from the wok, and set aside.
• Add into the same pan the shiitake mushrooms, Carrot (1), and Water Chestnuts (1/3 cup) and stir-fry for 1–2 minutes.
• Add the Yellow Onion (1/2) and Garlic (3 clove) to the wok, then stir-fry for 1 minute.
• Return the ground pork to the wok, then stir-fry to combine all the ingredients.
• Give the sauce a quick stir, then pour the sauce over the pork mixture. Stir-fry till most of the liquid from the sauce has evaporated.
• Turn off the heat, add the Scallion (2 stalk) to the wok, and stir again to combine the ingredients. Transfer the mixture to a serving bowl.
• Serve immediately with the prepared lettuce leaves.