Mix cornflour (1 1/4 tsp) with 1 tbsp water (45 ml) until smooth, then stir in remaining water (45 ml), light soy (1 1/2 tbsp), dark soy (1 tsp), oyster sauce (2 tbsp), sesame oil (1 tsp), cooking wine (2 tbsp) and sugar (1 tsp).
Heat oil (1 tbsp) in wok over high heat. Stir garlic (1) and ginger (1/2 tsp), add onion (1/2), cook 1 min. Add pork (300 g) and cook until white.
Add carrot (1), water chestnuts (100 g), baby corn (5) and mushrooms (5); cook 2 min until carrot softens and pork is cooked. Add sauce, cook 1 1/2 min until thick and glossy.
Serve filling with lettuce leaves (8), crushed peanuts and scallions: spoon into leaf, top, bundle and eat.