San Choy Bau

Serves 2-4


Ingredients:

1 tbsp peanut oil
1 tsp sesame oil
1-2 cloves garlic, crushed
1 tbsp grated fresh ginger
4 spring onions, chopped
500g lean pork mince
1 red capsicum, seeded and finely diced
230g can water chestnuts, drained and roughly chopped
1-2 tbsp soy sauce
1 tbsp oyster sauce
2 tbsp dry sherry
1 iceberg or butter lettuce


Method:

1. Heat the peanut and sesame oils in a large, non-stick frying pan or wok. Add the garlic, ginger and spring onion and stir for about 2 minutes. Add the pork mince and cook over medium heat until well browned, breaking up any lumps with a fork or wooden spoon.
2. Stir in the red capsicum, water chestnuts, soy sauce, oyster sauce and the sherry. Simmer over medium heat until the liquid reduces and thickens. Set aside and keep warm.
3. Wash the lettuce and separate the whole leaves. Shake off any excess water and drain thoroughly on paper towels. Place the dry lettuce cups on a plate and spoon in some of the pork mixture.

Nutrition per serve (4):
Protein 30g;
Fat 25g;
Carbohydrate 10g;
Dietary Fibre 5g;
Cholesterol 70mg;
163 kj (390 cal)

Note: You can also serve the lettuce leaves and pork mixture separately. Let everybody fill their own lettuce leaf with the pork, wrapping the lettuce around to form a package to hold with their fingers.