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XO Dried Scallops & Pork in Lettuce Cups

Preparation Time:   15  (mins)
Cooking Time:   10  (mins)
Cooking Method:   Saute Stir-fry
Cook level:   Normal


Minced pork 160 g
Bamboo shoots 120 g [finely diced]
Water chestnuts 30 g [finely diced]
Chinese mushroom(s) 30 g [soaked, finely diced]
Rice vermicelli 30 g
Iceberg lettuce 1 pc [cut 8-10 leaves]
Garlic 1/2 tsp [minced]
Dried scallop [deep fried, shredded]
Green onion(s) a little [diced]
XO Sauce(Regular) adequate amount


Premium Light Soy Sauce 1 tsp
Chicken Bouillon Powder 1/4 tsp
Tapioca starch a little
Premium Oyster Sauce 1/2 tsp
Premium Light Soy Sauce 1/3 tsp
Chicken bouillon powder 1/3 tsp
Pure sesame oil 1/3 tsp
Premium Dark Soy Sauce a little
Hoisin Sauce a little
Tapioca starch 1 tsp
Sugar 1/4 tsp

  1. Mix pork with marinade.  Set aside.
  2. Blanch diced bamboo shoots and water chestnuts in boiling water.  Drain and stir-fry until dried.  Set aside.
  3. Trim lettuce leaves to form cups.  Set aside.  Deep-fry rice vermicelli.  Drain and set aside.
  4. Heat wok.  Stir-fry pork and Chinese mushrooms in a little oil.  Set aside.
  5. Heat wok and a little oil.  Add minced garlic, Lee Kum Kee XO Sauce, bamboo shoots, water chestnuts, fried pork, seasoning mix and diced green onion.  Stir-fry until the ingredients are dried.  Serve on lettuce cups.  Top with fried rice vermicelli amd shreds of dried scallop.

Tag: Pork, Lettuce

Pour away excess oil and liquid when stir-frying pork. Stir-fry bamboo shoots until dried for better mouth-feel.
Chef Recommendation

Oyster Sauce is used to enhance the umami flavour;XO Sauce is to provide a rich and meaty taste for a more scrumptious version of lettuce wrap;Sesame oil is used to accent the overall aroma and taste. Serving with Hoisin Sauce can make the lettuce cups more delicious.

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