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Mince the pork by hand using two cleavers on a wooden cutting board. This technique provides a superior mouthfeel compared to pre-minced pork.

To the minced pork, add 1/2 teaspoon of MSG, 1/2 teaspoon of white pepper, 1 tablespoon of sesame oil, 1 tablespoon of Chinese cooking wine, and 1 tablespoon of cornstarch. Use the cleavers or your hands to thoroughly mix all ingredients into the pork until well combined.

Heat a wok on a high-heat burner until it is extremely hot. Add 2 tablespoons of cooking oil to the hot wok.

Add the minced garlic to the oil and stir-fry until fragrant, about 30 seconds.

Carefully transfer the prepared minced pork mixture into the wok. Stir-fry the pork, breaking it up with a ladle, until the fat renders out and the pork is browned and cooked through, about 5-7 minutes.

Add the chopped green onions, chopped shiitake mushrooms, julienned bamboo shoots, straw mushrooms, and wood ear mushrooms to the wok. Stir-fry for 2-3 minutes until the vegetables are slightly softened.

Drizzle 2 tablespoons of oyster sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of light soy sauce, 1 teaspoon of chicken powder, and another 1/2 teaspoon of MSG into the wok. Stir to combine all the flavors.

Add the remaining 1 tablespoon of Chinese cooking wine and another drizzle of sesame oil to the wok. If using a gas burner, the alcohol may ignite, creating a brief flambé. Continue to stir-fry the mixture vigorously until all ingredients are well combined and the filling is cooked to perfection, about 2-3 minutes.

While the filling is cooking, prepare the lettuce cups. Take a head of iceberg lettuce. Carefully cut around the core and pull out the hard butt. Submerge the entire head of lettuce into a bowl of cold water. Gently press on the lettuce while it's in the water for 5-10 minutes; this helps loosen the layers.

Once sufficiently soaked, carefully peel off individual lettuce leaves. Use kitchen shears to trim the edges of the lettuce leaves, shaping them into perfect cups suitable for holding the filling.

Spoon the hot, stir-fried pork and mushroom filling into each prepared lettuce cup. Serve immediately.


Mince the pork by hand using two cleavers on a wooden cutting board. This technique provides a superior mouthfeel compared to pre-minced pork.

To the minced pork, add 1/2 teaspoon of MSG, 1/2 teaspoon of white pepper, 1 tablespoon of sesame oil, 1 tablespoon of Chinese cooking wine, and 1 tablespoon of cornstarch. Use the cleavers or your hands to thoroughly mix all ingredients into the pork until well combined.

Heat a wok on a high-heat burner until it is extremely hot. Add 2 tablespoons of cooking oil to the hot wok.

Add the minced garlic to the oil and stir-fry until fragrant, about 30 seconds.

Carefully transfer the prepared minced pork mixture into the wok. Stir-fry the pork, breaking it up with a ladle, until the fat renders out and the pork is browned and cooked through, about 5-7 minutes.

Add the chopped green onions, chopped shiitake mushrooms, julienned bamboo shoots, straw mushrooms, and wood ear mushrooms to the wok. Stir-fry for 2-3 minutes until the vegetables are slightly softened.

Drizzle 2 tablespoons of oyster sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of light soy sauce, 1 teaspoon of chicken powder, and another 1/2 teaspoon of MSG into the wok. Stir to combine all the flavors.

Add the remaining 1 tablespoon of Chinese cooking wine and another drizzle of sesame oil to the wok. If using a gas burner, the alcohol may ignite, creating a brief flambé. Continue to stir-fry the mixture vigorously until all ingredients are well combined and the filling is cooked to perfection, about 2-3 minutes.

While the filling is cooking, prepare the lettuce cups. Take a head of iceberg lettuce. Carefully cut around the core and pull out the hard butt. Submerge the entire head of lettuce into a bowl of cold water. Gently press on the lettuce while it's in the water for 5-10 minutes; this helps loosen the layers.

Once sufficiently soaked, carefully peel off individual lettuce leaves. Use kitchen shears to trim the edges of the lettuce leaves, shaping them into perfect cups suitable for holding the filling.

Spoon the hot, stir-fried pork and mushroom filling into each prepared lettuce cup. Serve immediately.
