Ginger Lamb Lettuce Cups

• 1 tablespoon peanut oil
• 1 red onion, thinly sliced
• 2 garlic cloves, thinly sliced
• 4 cm piece ginger, cut into julienne (matchsticks)
• 500 g ground lamb
• 23 cup chicken stock
• 14 cup oyster sauce
• 1 tablespoon brown sugar
• 1 bunch Broccolini, trimmed, cut into 3cm pieces
• 12 cup torn basil leaves
• 1 iceberg lettuce, outer leaves discarded

1. Heat oil in a wok or large frying pan over high heat.
2. Add onion, garlic and ginger, and stir-fry for 3 minutes or until garlic is golden and onion has softened.
3. Add lamb, breaking up with a wooden spoon, then cook, stirring occasionally, for 5 minutes or until browned.
4. Stir in stock, oyster sauce and sugar, and cook for a further 5 minutes or until liquid has reduced by three-quarters.
5. Add broccolini and cook for a further 5 minutes or until broccolini is just tender and liquid has evaporated.
6. Season with salt and pepper, then stir in basil.
7. Separate lettuce leaves and wash under cold running water.
8. Drain, then pat dry with a clean tea towel.
9. Spoon stir-fry among lettuce cups to serve, then roll up tightly to eat.

peanut oil, red onion, garlic, ginger, chicken stock, oyster sauce, brown sugar, torn basil, outer

Taken from www.food.com/recipe/ginger-lamb-lettuce-cups-467792 (may not work)