Instructions: Soak lettuce leaves in a bowl of cold water for 1 hour. Drain, and chill, covered in refrigerator, until serving.

Place a wok over high heat, and add peanut oil. When hot, add ginger, garlic, and lamb; cook for 1 minute. Add mushrooms, radish, and mustard greens, and continue to cook for 5 seconds. Add wine, sugar, soy, oyster sauce, and sesame oil, and stir-fry until lamb is cooked, about 2 minutes. Stir in carrots, bean sprouts, and cabbage to combine. Remove from heat.

Transfer lamb mixture to a serving bowl accompanied by the lettuce leaves and garnished with scallion tops and coriander. To serve, spoon lamb mixture into lettuce leaves, rolling to enclose. Serve immediately.

This recipe yields 4 servings.

Comments: The years following World War II saw unprecedented numbers of immigrants seeking new lives on the Australian continent. Many new arrivals bore an Asian heritage, and elements of their cuisines were quickly integrated into Australian cooking, which had previously been influenced almost exclusively by Britain.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.