8 iceberg lettuce leaves
500g pork mince
1 garlic clove, crushed
1 birdseye chilli, finely chopped
150g mushrooms, finely chopped
6 spring onions, finely chopped
225g can water chestnuts, rinsed and finely chopped
200g bean sprouts, finely chopped
3 tablespoons hoisin sauce
1 tablespoon soy sauce
1 tablespoon sweet chilli sauce
1 tablespoon dry sherry
50g bean sprouts for garnish

Carefully remove lettuce leaves so they remain intact. Cut them into a round dish-like shape. Place in a fridge, covered, until required.
In a small bowl combine hoisin sauce, soy sauce, sweet chilli sauce and dry sherry.
Over a high heat cook pork mince, garlic and chilli until pork is browned and cooked through.
Add mushrooms, spring onions, water chestnuts and bean sprouts until mixed through and somewhat sizzling.
Add sauce mixture, stirring until completely combined with pork mixture.
Place lettuce cup on a plate. Top with pork mixture and sprinkle with bean sprouts.