The process is about 20 - 30 minutes prep and 10 minutes cooking.
Zok uses two woks, one for his pork version, and one for my tofu version. This works out well because I also don't like as much spring onion, and Zok adds diced chillies to his.
1/4 cup (60 ml) oyster sauce (veg. style which we think is really a mushroom sauce)
2 tsp. soy sauce
1/4 (60 mil cooking sherry)
1 tsp. sugar
1 1/2 tbls. vegetable oil
1/4 sesame oil
2 crushed cloves of garlic
3 tsp. grated fresh ginger
6 spring onions, sliced on the diagonal
100 g (about 3 oz) bamboo shoots, finally chopped (we use canned)
100 g (about 3 oz) water chestnuts, drained and finely chopped (we use canned)
Zok uses about 500 g (1 lb) of pork mince from the local butcher
and for me most of a block of tofu (we have used both soft and firm it's really a consistency choice)
Whole lettuce leaves (we use iceberg) rinsed and trimmed.
First your stir fry sauce, Combine:
oyster, soy, sherry and sugar in a small bowl and stir until the sugar dissolves.
Then heat your wok(s) over high heat, and add your oils, roll your oil around to coat the wok.
Then add the garlic, ginger, and half of the spring onion, and stir-fry for about a minute
Then add your mince (or tofu) and cook about 4 minutes
Add your bamboo shoots, water chestnuts, and the rest of your onion (and any chillies if you go that way), then pour in your stir-fry sauce and cool for about 3 minutes or until the sauce thickens up a bit.
Then put your mixtures in a hot pot or some dish with a lid
and set them out with the lettuce leaves to make your lettuce cups.