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Beef and coriander lettuce wraps

Ching He-Huang from Ching's Kitchen
Ching-He Huang wraps lettuce wrappers around tender stir-fried beef - a great choice for a tasteful first course

Beef and coriander lettuce wraps

Method

1. Soak the dried Chinese mushrooms in hot water for 20 minutes before draining from the soaking water and finely chopping.

2. Heat the oil in a wok over a high heat and toss in the garlic, ginger, mushrooms and beef. Stir fry for 1 minute and then add the rice wine, soy sauce and oyster sauce. Continue frying for another 4-5 minutes, stirring all the time.

3. Place a tablespoon of the meat mixture on each cupped lettuce leaf, sprinkle with coriander and serve straight away.

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Serves: 2

Prep: 10 min, plus 20 mins soaking
Cook: 5 min

Ingredients
6 shiitake mushrooms, dried
1 tbsp groundnut oil
2 garlic cloves, chopped
2 cm fresh root ginger, finely grated
200g Beef fillet, minced
1 tbsp light Soy sauce
2 tbsp oyster sauce
2 tbsp rice wine
2 baby gem lettuce, leaves separated
1 tbsp coriander leaves, chopped