Step 1

Combine the hoisin sauce and rice wine in a small bowl. Spray a wok or large frying pan with olive oil spray to lightly grease. Heat over high heat. Add the onion and celery, and stir-fry for 2 minutes or until softened slightly.

Step 2

Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 4 minutes or until the mince changes colour.

Step 3

Add the water chestnuts and bean sprouts, and stir-fry for 1 minute. Add the hoisin sauce mixture and stir-fry for 1-2 minutes or until combined and heated through. Remove from heat and stir in the chopped coriander.

Step 4

Divide the lettuce leaves among serving plates. Spoon the rice into the lettuce leaves. Top with the pork mixture and coriander leaves. Serve immediately.