A delightful and flavorful dish featuring seasoned pork served in crisp lettuce leaves, perfect for a light meal or appetizer.
Prepare the vegetables by finely slicing the ginger and garlic, chopping the spring onions, dicing the celery, and chopping the water chestnuts into small cubes.
Chop the vegetables uniformly to ensure even cooking and a consistent texture.
Wash and dry the lettuce leaves, keeping them whole and intact.
Pat the lettuce leaves dry gently with a clean kitchen towel to avoid tearing.
Mix the soy sauce, oyster sauce, sherry, and sugar in a small bowl until the sugar dissolves.
Stir the sauce mixture thoroughly to ensure the sugar is fully dissolved for a balanced flavor.
Heat a non-stick frying pan over high heat, add the garlic, ginger, and spring onions, and sauté until aromatic.
Keep stirring the aromatics to prevent them from burning and to release their flavors evenly.
Add the ground pork to the pan and cook until browned, breaking it up with a spatula.
Cook the pork thoroughly to ensure it is fully browned and no pink remains.
Add the celery and water chestnuts to the pan and cook over medium heat until slightly softened.
Stir the vegetables frequently to ensure even cooking and to maintain their crunch.
Pour the sauce mixture into the pan, stir well, and cook until the sauce reduces and coats the pork mixture.
Allow the sauce to reduce to intensify its flavor and to coat the ingredients evenly.
Serve the pork mixture in the lettuce leaves, wrapping them as desired.
Serve immediately to enjoy the crispness of the lettuce and the warmth of the filling.
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