Another popular starter at Chinese restaurants, san choy bao is a joy to assemble and devour! The intense, savoury filling piled inside the lettuce cups is studded with little chunks of water chestnut, which give a lovely crunch and a burst of freshness.
Heat the oil in a saucepan over medium heat. Add the drained soy mince and cook until it starts to look dry and fluffy, about 3–5 minutes.
Stir in the garlic, ginger, oyster sauce, soy sauce, lime juice, water chestnuts, spring onions, sesame oil and pepper. Continue to fry for 4–5 minutes until the garlic and ginger have softened. Remove from the heat.
To serve, spoon several tablespoons of this mixture into the centre of a lettuce leaf, scatter with chilli, spring onion and peanuts to taste, then roll up and eat taco-style.
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