Cooking Instructions:

In a bowl, marinate the ground meat with cornstarch, oyster sauce, light soy sauce, dark soy sauce, sesame oil, and any additional seasonings you prefer. Let it marinate for at least 15 minutes to allow the flavors to infuse.

While the meat is marinating, prepare the vegetables. Chop carrots, onions, garlic, mushrooms, and water chestnuts into small cubes for even cooking.

In a separate bowl, whisk together the sauce ingredients—oyster sauce, light soy sauce, dark soy sauce, sesame oil, cornstarch, and any optional ingredients like Shao Xing wine or sugar—until well combined and the cornstarch and sugar are dissolved.

Heat a skillet over medium-high heat and add cooking oil. Once hot, add the marinated ground meat and stir-fry until it begins to brown.

Add the chopped vegetables to the skillet and continue to stir-fry for about 3-5 minutes or until the vegetables are tender but still crisp.

Pour the prepared sauce over the meat and vegetables, stirring occasionally to coat evenly. Cook for another 2-3 minutes, allowing the sauce to thicken slightly.

While the mixture is finishing, wash and dry the lettuce leaves. Arrange them on a serving platter.

Serve the stir-fried mixture in the lettuce leaves and garnish with chopped spring onions and chili if desired.