• 1 tablespoon vegetable oil
• 1 cup (80 g) soy mince, prepared
• 2 garlic cloves, finely chopped
• 1 cm ginger, finely chopped
• 2 tablespoons vegetarian oyster sauce
• 2 teaspoons light soy sauce
• 1 tablespoon lime juice
• 1 x 227 g tin whole water chestnuts, drained and diced
• 2 spring onions (scallions), sliced
• 1 teaspoon sesame oil
• pinch of white pepper
• 1 head of butter lettuce
• sliced red chilli, spring onion (scallion) and crushed roasted peanuts, to serve

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.