Place the beef mince in a bowl with 1 tablespoon of the Chinese rice wine, the light soy sauce,
sesame oil and cornflour. Mix well and leave for 20 minutes.
Soak the dried mushrooms In almost boiling water for 20 minutes. Drain, rinse, drain again and
squeeze out excess liquid. Trim and slice finely.
Heat a wok or large frying pan, add 1 tablespoon of the round nut oil and when very hot. add the
beef. Stir-fry for 1 minute, then remove using a slotted spoon. Reserve.
Wipe the wok clean and reheat. Add the remaining oil and when hot, add the garlic, shallot and
spring onions and stir-fry for 10 seconds. Add the carrots and stir-fry for 1 minute. Add the
mushrooms with the bamboo shoots, courgettes and pepper and stir-fry for 1 minute. Add the reserved
beef, soy, hoisin and oyster sauces to the wok and stir-fry for 3 minutes.
Spoon the beef mixture on to lettuce leaves and fold into parcels. Garnish with flat-leaf
parsley sprigs and serve.