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1
The prep for this dish takes the longest, so get everything chopped and ready beforehand.
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2
Once you get cooking, you add ingredients fairly quickly.
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3
Prep the veggies: Dice the onion and red pepper.
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4
Drain and rinse the water chestnuts.
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5
Mince the garlic and the ginger.
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6
Cut out the core of the iceberg lettuce and give it a rinse.
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7
Allow the lettuce to drain, and carefully loosen the leaves.
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8
Prep the sauce: Mix together the soy sauce, oyster sauce, peanut chili sauce, hoisin sauce and the sesame oil.
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9
Heat a wok or large saute pan over medium-high heat.
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10
Add the peanut oil to the pan, allow it to heat up for a minute, then add the diced onion.
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11
Cook the onion for a few minutes.
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12
When it starts to become translucent (after 4 or 5 minutes), add the garlic and ginger.
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13
Stir fry for 30 seconds, then add the ground meat.
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14
Brown the meat, then add the red pepper and water chestnuts, stirring constantly.
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15
After another 3 or 4 minutes, add in the Chinese cooking wine.
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16
Allow this to sizzle and cook for about a minute, then add in the sauce.
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17
Stirring frequently, let this cook for 2 or three minutes.
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18
The sauce should thicken a bit.
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19
If it doesnt, you can add a teaspoon or two of cornstarch.
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20
Serve with the iceberg lettuce: take one leaf and add a few heaping spoonfuls of the meat mixture, fold up, and enjoy!
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21
I recommend serving this with steamed rice.
