- 400 g of ground beef
- 1 iceberg lettuce
- 2 green onions
- 1 onion
- 2 cloves garlic
- 1 carrot
- 1 ginger
- 4 shiitake mushrooms fresh or dried
- 100 g of soy bean
- 50 g of coriander
- 1 tablespoon of vegetable oil
- 1 teaspoon of sesame oil
- 4 tablespoons of oyster sauce
- 2 tablespoons of rice wine of Shaoxing
- 1 teaspoon of sugar
Remove with a knife by cutting a few leaves to the base of the lettuce.
Mince the garlic, chop the coriander, peel carrot and ginger and cut into julienne and the shiitake mushrooms also, slice the green onions and diced the onion.
When the wok is hot pour the oil, add garlic, ground beef, onion and shiitake then stir and cook 5 minutes.
Add the sugar, rice wine of Shaoxing and oyster sauce and mix, bring to a boil and cook for 5 minutes over high heat until the sauce reduces slightly.
Finally add the sesame oil, carrots, bean sprouts, green onion, stir and then sprinkled with chopped coriander and serve immediately on a lettuce leaf.
Anecdote : A story was spread around China that Qianlong Emperor (乾隆皇帝 Ching Dynasty) also commended this dish during one of his visits to Jiangnan. Well, it’s only a legend, yet many Chinese restaurants named this dish “Qianlong San Choi Bao” (乾隆生菜包) in their menus to attract more customers.
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