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Lettuce Wraps by Nikki Legon

Lettuce Wraps by Nikki Legon

A delicious way to use up any meat left after Christmas...


shutterstock 112179734SERVES 6


Iceberg lettuce leaves - 2 per person

2 tbsp oyster sauce

2 tbsp soy sauce

1 tsp sesame oil

½ tsp sugar

½ tsp cornflour

¼ tsp pepper

1 large egg, beaten

2 tbsp sunflower oil

1 tbsp of fresh, grated ginger

2 cloves of garlic, crushed

4 mushrooms, finely chopped

500g finely chopped meat – pork, beef, chicken, duck and turkey work well or use a mixture.

6 canned water chestnuts, finely chopped






75ml hoisin sauce

4 spring onions, thinly sliced on the diagonal





In a small bowl, stir together the oyster sauce, soy sauce, sesame oil, sugar, cornflour, pepper and egg until well mixed, set aside.

In a wok or a large deep frying pan over a high heat, heat the sunflower oil until very hot.

Add the ginger and garlic and stir fry for a few seconds.

Add the mushrooms and cook for 2 minutes.

Next, add the meat and cook for 1 minute, then add the water chestnuts and stir in the oyster sauce mixture.

Continue to stir fry until the sauce thickens.

In a measuring jug, mix the hoisin sauce with 1 tbsp of water.

Arrange the lettuce cups onto a serving plate, spoon a heaped tablespoon of the hot meat mixture into each lettuce leaf, drizzle with a little hoisin sauce and top with the sliced onions.