Lamb Yuk Sung (lamb In Lettuce Leaves)

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 iceberg lettuce
• 500 g ground lamb
• fresh ginger
• 2 garlic cloves
• 2 spring onions
• 1 stalk celery
• 1 (220 g) can water chestnuts
• 1 tablespoon dark soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon dry sherry
• 1 teaspoon sugar
• 1 tablespoon sesame oil

Recipe

• 1 best to use lamb mince with a low fat content 3% if you can get it.
• 2 slice the ginger (about 3cm peeled and sliced very finely).
• 3 slice the garlic very finely.
• 4 chop the spring onions.
• 5 dice the celery into very small cubes.
• 6 chop the water chestnuts, again into very small cubes. (5mm).
• 7 put the above ingredients to one side.
• 8 wash the lettuce, dry, and being careful not to tear the leaves, separate leaves keeping them whole. (you will need 4 leaves for four people as a starter).
• 9 pat dry and put to one side.
• 10 in a small bowl mix together the soy sauce, oyster sauce, dry sherry and sugar. do not leave out the sugar as it just won't be the same!
• 11 heat the sesame oil in a non-stick frying pan on high heat. add the garlic, ginger, and spring onions and fry until the garlic and ginger are aromatic.
• 12 add the minced lamb and cook until the lamb is browned. remove from the pan and set aside.
• 13 add the water chestnuts, and celery to the frying pan and cook over a medium heat.
• 14 then put the sauce mixture in the pan and stir.
• 15 then put the lamb back in the pan and continue to cook at medium heat until sauce is reduced and mixture becomes dryer and the lamb is browned.
• 16 to serve; lay out a lettuce leaf and spoon a great big heap of the cooked mixture into the middle and fold into a wrap and eat immediately.