Time: 40 minutes
Serves 2-3
Ingredients:
- 500g Mince(95% lean if possible)
- 8 tblspn Oyster sauce
- 5 tblspn Light soy sauce
- 3 tblspn Dark soy sauce
- 5 tblspn Toasted sesame oil
- 2 tblspn Ginger (diced)
- 2 tblspn Garlic(diced)
- 1/2 tspn sugar
- 1 tspn cornflour
- Peanuts
- Dried rice noodles
- Oil(rapeseed or sunflower)
- Iceberg lettuce
- Red pepper(optional)
- Bamboo Shoots (optional)
1. Start by finely chopping the ginger and the garlic.
2. Once thats done heat up a wok with a bit of oil to a medium to high heat and then add the chopped ginger.After about 30 seconds add the garlic and mix with the ginger until you start to get an aromatic smell.
3. Now add the mince and break it up so there aren’t chunks of mince stuck together. Cook the mince until it is browned and strain off any fat that comes out of the mince.
4. Once you have strained the mince you can turn the temperature down to a medium to low heat and then add the light soy sauce and the dark soy sauce and mix in.Now add the oyster sauce and then add the sesame oil and the sugar.Mix well and let simmer for 5-10 minutes.
5. If you are using peppers and bamboo shoots they can be added now. Ensure to slice the pepper thinly so it softens quickly.
6. Taste throughout cooking to make sure the balance of flavours is right.
7. Crush up some peanuts(as much as you want)and add them to the dish.You can add the cornstarch now mixed with a small bit of water.This helps to absorb any excess juices.
8. Now heat up your deep fat dryer to 180 degrees and once its heated up put in the dried rice noodles in which should cook in a few seconds(they should look like prawn crackers do). Let sit for a few minutes so any excess oil drips off. Get the lettuce and take off as many leaves as you think you will need, wash them and put them out on the table. Now put the dried rice noodles onto a large plate and scoop the mince over.
9. Now just scoop some of the mince and rice noodles into a lettuce leaf and enjoy..
