Soak lettuce leaves in cold water for 1 hour, drain well, then set aside, covered, in the refrigerator (tip – you can do this as soon as you start, the longer your lettuce rests in the refrigerator the crunchier it will be.
Using a vegetable peeler, finely slice carrot lengthways into ribbons. Cut carrot into a fine julienne and do the same for the ginger. Finely dice your remaining vegetables (except bamboo shoots) and set them all aside on a large plate (tip – keep your vegetables in sections so they are easy to access when cooking, makes life easier).
Heat peanut oil in a hot wok and stir fry ginger, garlic, and pork mince for 1 minute. Add onions and mushrooms and continue stir-frying for 20 seconds.
Pour in wine, soy sauce, sugar, oyster sauce and sesame oil and stir-fry for 1 minute or until pork is cooked through. Toss in reserved carrot, celery, bean sprouts bok choy and spring onions and stir to combine.
Remove pork mixture from wok using a slotted spoon to ensure you leave any juice in the wok. Serve in a bowl set on a large platter, accompanied with lettuce-leaf cups. To eat, simply spoon pork mixture into lettuce cups add a little bit of fresh spring onions and a bit of fresh chili depending on your heat level, roll up to enclose the filling and eat with your fingers. Enjoy! D.B.