SANG CHOY BOW

PREP + COOK TIME 40 MINUTES SERVES 4

2 teaspoons sesame oil

1 small brown onion (80g),

peeled and chopped finely 2 cloves garlic, crushed

2cm piece fresh ginger (10g),

peeled and grated

500g pork mince

2 tablespoons water

125g fresh shiitake mushrooms,

chopped finely

2 tablespoons light soy sauce 2 tablespoons oyster sauce 1 tablespoon lime juice

2 cups (160g) bean sprouts 4 green onions, sliced thinly ¼ cup coarsely chopped fresh

coriander

12 large iceberg lettuce leaves,

with white parts cut off 1 Place oil in a wok. Turn the stove on to medium-high and heat the wok. Add the brown onion, garlic and ginger; use a wooden spoon to stir-fry until the onion is soft. Add the mince; stir-fry for 6 minutes or until mince is browned, breaking up any large lumps with the back of the spoon.

2 Add the water, mushroom, soy sauce, oyster sauce and lime juice; stir-fry until mushroom is tender. Take the wok off the heat. Stir in the bean sprouts, green onion and coriander.

3 Arrange the lettuce leaves on a large platter. Spoon the mince mixture into the lettuce leaf “cups”. STEP-BY-STEP SANG CHOY BOW A To grate ginger, run the peeled ginger across a microplane or the smallest holes of a box grater.

B Before you start stir-frying, make sure you have all the ingredients measured, weighed and chopped.

C Stir-fry the mince mixture until browned, breaking up any large lumps with the back of the spoon.