1 large iceberg lettuce 800g fatty pork neck or leg, cut into large cubes 60g (10cm) knob of ginger, chopped 4 cloves garlic, peeled 1 medium carrot, peeled and cut into chunks 3 stalks celery, cut into large chunks 2 tablespoons vegetable oil 100g fresh Shiitake mushrooms, sliced 1 1/2 tablespoons sugar 2 tablespoons light soy 60ml (1/3 cup) oyster sauce 2 teaspoons sesame oil 80ml (1/3 cup) Shao Hsing rice wine 1 tablespoon cornflour 225g water chestnuts, drained and finely diced 140g (2 cups) bean sprouts 4-6 spring onions, finely sliced on the angle 2 large red chillies, thinly sliced (optional) 1 bunch coriander, leaves picked


1. Cut out and discard the core of the lettuce. Soak the entire lettuce in cold water for one hour; this will make it easier to pull apart the leaves. Drain well and separate leaves. Cover and refrigerate until ready to serve. 2. Attach the Food Grinder to the KitchenAid Stand Mixer with the coarse grinding plate and turn to speed 6. Place mixing bowl underneath grinder to collect the minced meat. 3. Feed pork, ginger, garlic, carrot and celery in small batches into the hopper and gently push through with food pusher to collect into bowl; set aside. 4. Heat oil in a large frying pan or wok over high heat and mince mixture; cook, stirring constantly for 1-2 minutes or until brown and crumbly. 5. Add mushrooms and cook a further 2 minutes. 6. Stir in sugar, soy, oyster sauce, sesame oil and Shao Hsing wine and bring to the boil. Reduce heat to medium heat and simmer for 5 minutes or until the mince is cooked through. 7. Mix cornflour with two tablespoons of cold water to form a paste. Stir into mince along with drained water chestnuts. Simmer for a further 3-5 minutes or until sauce has thickened. 8. Add half the bean sprouts, green onions, chilli (if using) and coriander and mix through. 9. Spoon into prepared lettuce cups and top with remaining beans sprouts, chilli and coriander. Serves 6 Preparation: 20 minutes Cooking time: 20 minutes *If you're making this using a cook processor, click here for the recipe: http://cookprocessor.kitchenaid.com.au/recipes/56119  


  • Always cut well chilled  meat / chicken / seafood into long think strips for mincing, not cubes. The long strips glide more easily down into the grinder.
  • For a very fine consistency, repeat the grinding two or three times, practically delicious for meatballs or meatloaf.
  • To make sure that no meat is left in the grinder, simply pop a slice of bread after the last piece of meat. This helps push the meat through. If you're making meatballs or rissoles you can mix the bread through.
  • All firm fruits, vegetables, herbs and cheese can also be minced
  • Cleaning: a tooth brush is excellent for getting down into the chute and around the blades.
  • If making sausages, synthetic casings can be bought from your local butcher when you purchase your meat from.
  • Don't over fill sausage casings. When sausages are being cooked the juices from the filling creates expansion of the casings during the cooking and if they're filled too much the casings will split.
  • When cooking sausages stay away from high heat and don't prick the sausages!  Cook sausages on a low/medium heat until almost cooked through then turn up to medium/high to get the final browning.  This method allows the sausages to cook evenly without the skins bursting and releasing all the juices which cause flare ups.  This is the same for not pricking the sausages while cooking.  Piercing holes into sausages allows all that goodness to drop down into the flames which then causes flare ups and burn all your hard work!