| Mix
cornstarch and cold water together.
Heat
a large saute pan or wok over high heat. Add the peanut oil
and chopped meat. Brown completely, remove and drain excess
oil.
Add
remaining peanut oil to hot skillet, and garlic, ginger, peppers,
scallions, celery, lemon grass and cabbage. Stir fry 1-2 minutes
and add cooked meat. Add packet sauce, bring to a boil and add
cornstarch mixture. Cook for 1-2 minutes till slightly thickened.
Spoon
meat into lettuce cups. Garnish with cashews, mint bean sprouts
and cilantro. Serve with spicy dipping sauce.
|
