500g pork mince
4 spring onions, finely sliced
3 cloves garlic, finely sliced
2 inch piece ginger, peeled, julienned
100g shiitake mushroom, finely sliced
1 coriander root, chopped
Dried chilli flakes, to taste
2 tbsp peanut oil
2 tbsp sesame oil
1 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp rice wine vinegar
1 tbsp caster sugar
8-10 iceberg lettuce leaves, trimmed
100g bean sprouts
1 bunch assorted Asian herbs
2 long red chillies, finely sliced
¼ cup roasted peanuts, roughly chopped
Over a high heat, place peanut oil and sesame oil in a large wok and heat until smoking. Add pork mince in two separate batches, stirring constantly until browned. Scoop out pork using a slotted spoon or a sieve to ensure the pork juice and fat remains in the wok. Set aside.
Add garlic, onion, ginger and chilli flakes and fry off for approximately 1 minute. Add mushroom and mix together for a further 1 minute. Deglaze wok with soy sauce, oyster sauce and rice wine vinegar and stir fry until well combined.
Return browned pork mince to wok and toss to combine. Add sugar and continue to toss until dissolved and combined. Toss through coriander root just before serving.
Transfer to a serving bowl together with lettuce cups, peanuts, bean sprouts, Asian herbs and fresh chilli to share.