2 Tbsp oil
1 tsp ginger, freshly grated
2 Tbsp spring onion
225g minced beef or streaky pork
60g mushrooms, chopped
1 stick celery, finely chopped
1-2 Tbsp Oyster sauce
salt and freshly ground pepper
Iceberg lettuce leaves
1 Lebanese cucumber approx. cut into 5mm thick julienne strips
8 spring onion ‘sweeping brushes’ (i.e. shredded at one end and opened up in ice water) or just chopped finely.
Heat a wok until very hot, add the olive oil, then add the grated ginger and spring onion, toss for a second or two, then add the meat, cook on a high heat until almost cooked, then push the meat up to the side of the wok, add the chopped mushrooms and toss until cooked. Add the celery, mix with the mushrooms and meat. Season with salt and freshly ground pepper, add the oyster sauce. Toss for a minute or two more. Taste and correct seasoning.
Put some crisp iceberg lettuce onto a plate, spoon 1-2 tablespoons of the meat mixture into the centre of each. Garnish the plate with julienne of cucumber and a couple of spring onion ‘sweeping brushes’. Eat immediately by wrapping the meat, cucumber and spring onion in the lettuce to make a parcel.