SAN CHOI BAU (san - choy - bow)

Serves 4

YOU WILL NEED: • Colander • chopping board • knife • 2 large serving bowls • grater • wok or large frying pan • spatula • large serving spoon

1 large headed lettuce
1 tablespoon grape seed or sunflower oil
2 carrots
2 cm knob of ginger, finely grated
2 cloves Australian garlic, finely chopped
500 grams chicken mince
1 cup shelled peas, fresh or frozen
3 tablespoons soy sauce
3 tablespoons oyster sauce
6 spring onions, finely sliced
1 red capsicum, cut into matchstick pieces
1 teaspoon cornflour
2 tablespoons water
Sweet chilli sauce (optional)
Handful coriander (optional)

Directions

Wash lettuce and carefully separate leaves. Cut a V in any tough, white bases of leaves, and discard these pieces of stalk. Stack lettuce leaves in one of the serving bowls. Peel and grate carrots, and set them aside.
Heat oil in wok or large frying pan on medium heat. Add garlic and ginger and stir until softened. Add mince and stir fry until mince has browned – then add the peas, and soy and oyster sauces, and mix well.

Dissolve cornflour in water in a cup. Bring the mince and vegetable mixture to the boil. Add the cornflour paste and stir until sauce thickens. Taste, and add additional sauce, salt or pepper if needed (or chilli sauce). Stir through the carrot, capsicum and spring onions for 1 minute, then turn off heat.

Place the stir-fried mixture into the other serving bowl (with optional coriander) and serve with the lettuce leaves.

Place a large spoonful of mixture into a lettuce leaf. Roll up the filled leaf and eat with your fingers – no cutlery needed.