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Chinese Lettuce Wraps

Chinese Lettuce Wraps

Looking for a delicious, healthy, and fuss‑free meal that’s bursting with flavor? These Chinese Lettuce Wraps are packed with juicy pork, crisp vegetables, and an umami‑rich sauce, all tucked into cool, crisp lettuce leaves—fresh, light, and ridiculously satisfying for any night of the week.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, Dinner
Cuisine: Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

Sauce
  • 1¼ tsp cornflour (cornstarch)
  • 3 tbsp water, divided
  • 1½ tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 2 tbsp oyster sauce
  • 1 tsp sesame oil
  • 2 tbsp Chinese cooking wine (or mirin/dry sherry)
  • 1 tsp white sugar (optional)
Filling
  • 1 tbsp peanut oil (or neutral oil)
  • 1 clove garlic, finely minced
  • ½ tsp fresh ginger, minced
  • 300 g ground pork or ground chicken/tofu
  • ½ onion, finely chopped
  • 1 small carrot, finely chopped
  • 100 g canned water chestnuts, chopped
  • 5 baby corn, finely chopped canned or fresh
  • 5 mushrooms, finely chopped shiitake preferred
For Serving
  • 16 small soft lettuce leaves butter lettuce works great
  • crushed peanuts for topping
  • thinly sliced scallions for topping

Method
 

  1. In a small bowl, whisk together cornflour and 1 tbsp water until smooth. Stir in remaining 2 tbsp water, soy sauces, oyster sauce, sesame oil, cooking wine, and sugar. Set aside.
  2. Heat peanut oil in a large skillet or wok over high heat. Add garlic and ginger; sauté until fragrant.
  3. Add chopped onion; cook for about 1 minute until translucent.
  4. Add ground pork; stir‑fry until no longer pink, breaking up clumps.
  5. Stir in carrot, mushrooms, baby corn, and water chestnuts. Cook for 2–3 minutes until vegetables are tender.
  6. Give the sauce a quick stir, pour it into the skillet, and stir constantly until sauce thickens and becomes glossy—about 1½ minutes.
  7. Transfer filling to a bowl. Arrange lettuce leaves, crushed peanuts, and scallions on the side. Serve: scoop filling into lettuce leaves, top, wrap, and enjoy!

Notes

Vegetarian? Swap pork for crumbled tofu or extra mushrooms. For a spicy twist, add chili or sriracha. Filling freezes well for up to 2 months—thaw overnight and reheat gently. Store lettuce separately in the fridge in a zip‑lock with paper towels.