Step 1

Dice the onions, carrots, celery and mushrooms finely.

Step 2

Mince the garlic and grate the ginger (unless using paste).

Step 3

Mix together all the ingredients for the Yuk Sung sauce. Make sure the cornflour is fully dissolved.

Step 4

Add half the olive oil to a large frying pan and heat over medium-high heat.

Step 5

Add the ground meat together with the garlic and ginger. Fry for 5-7 minutes until the meat is cooked through. Break the meat up quite finely whilst cooking. Remove the cooked meat to a bowl.

Step 6

Add the second half of olive oil and heat over medium-high heat. Add the onions and fry for 1 minute.

Step 7

Add the carrots and celery and fry for another minute.

Step 8

Add the mushrooms and fry the vegetables until cooked through.

Step 9

Add the ground meat back into the pan along with the sauce, salt and Chinese five spice.

Step 10

Cook together for 2-3 minutes until the sauce has thickened slightly.

Step 11

Cut the root end of the gem lettuce to loosen the leaves. Wash and dry the leaves thoroughly. You can also shock the leaves in an ice bath for extra crispiness.

Step 12

Spoon tablespoons of the meat filling onto the middle of each gem lettuce leaf. Be careful not to overload it or the leaves will lose their 'bowl' shape.

Step 13

Garnish with sliced spring onions, finely sliced red chilli, chopped chives and finely chopped peanuts. Garnishes are optional and you can choose whichever garnish you prefer.