A delicious recipe by Vicky Foord. 

serves: 4 I prep 10 min I cooking 10 min 


  • 1 - 2 tablespoons Olive Oil 
  • 1 teaspoon sesame oil (anti-inflammatory ingredient 1)  
  • 2 cloves garlic, minced  
  • 1 teaspoon grated ginger  
  • 500g pork or chicken mince  
  • ½ cup chopped oyster mushrooms  
  • 1 carrot finely grated (anti-inflammatory ingredient 2) 
  • 75g canned water chestnuts, finely chopped  
  • ¼ bunch spring onion chopped  
  • 2 tablespoons soy sauce  
  • 1 tablespoon oyster sauce 
  • 1 baby cos lettuce, washed, leaves separated  
  • 1 red cayenne chilli, thinly sliced (for garnish) (anti-inflammatory ingredient 3) 
  • 1 tablespoon black or white sesame seeds (for garnish)    


  1. Place lettuce into a bowl and cover with cold water. Place into the refrigerator until required (this will help the lettuce remain nice and crisp).   
  2. Heat oil in a wok or large non-stick frying pan over medium-high heat. Add garlic, ginger and stir-fry for 1 minute, until soft and fragrant. Add mince and cook for 5 minutes or until brown and cooked through. Toss in carrot, water chestnuts, mushrooms, soy sauce & oyster sauce. Sauté for 2 – 3 minutes, until vegetables are well cooked. Add spring onion and sesame oil, cook for a further 2 minutes.  
  3. Drain lettuce leaves and use a paper towel to dry them. Fill each lettuce cup with mince mixture. Garnish with some freshly chopped chilli and sesame seeds.  


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