1. Soak the dried Chinese mushrooms in hot water to rehydrate for 20 minutes then drain and finely chop.
2. Heat the oil in a wok or frying pan over a high heat and toss in the garlic, ginger, mushrooms and beef. Stir fry for 1 minute and then add the rice wine, soy sauce and oyster sauce. Continue frying for another 4-5 minutes, stirring all the time.
3. Place a tablespoon of the meat mixture on each cupped lettuce leaf, sprinkle with coriander and serve straight away.
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|Serving Size: 1 Serving (164g)|
|Recipe Makes: 4|
|Calories from Fat: 154 (65%)|
|Amt Per Serving||% DV|
|Total Fat 17.2g||23 %|
|Saturated Fat 6.9g||35 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 66mg||20 %|
|Sodium 470.9mg||16 %|
|Potassium 321.7mg||8 %|
|Total Carbohydrate 0.4g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.4g|
|Protein 19.5g||28 %|
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Calories per serving: 238
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