Preparation

Select 6 lettuce leaves, tidy up edges to make about 15cm diameter ‘cups’, refresh in cold water, pat dry with paper towels and crisp in refrigerator until ready to serve.

Soak shitakes in hot water for 45 minutes, drain, remove and discard stalks, finely dice caps and set aside. Steam Sausages for 10 minutes, when done finely dice and set aside.

Finely chop the Spring Onion, slice and small dice the Capsicum, Water Chestnuts (each to 1/2cup) and the Nashi each aside separately.

Make up the seasoning in a small mixing bowl and set aside.

Cooking

Pre-heat your wok, add 2 tablespoons oil and, just as it begins to smoke, add the minced pork and stir-fry over high heat for 1-2 minutes or until you see the colour changes.

Reduce heat to moderate, add remaining filling ingredients, except the Nashi. Toss and tumble everything together for 1-2 minutes before adding the seasoning and the thickening, making sure you stir the thickening well through the mixture. Finally, add the Nashi and combine well with the mixture. Transfer the filling to a bowl.

Assembly to serve

Plate the crisped lettuce leaves individually and spoon equal portions of hot filling into each ‘cup’.