Pork San Choy Bau

SERVES 4 PREPARATION 15 MINUTES COOKING 10 MINUTES

½ cup oyster sauce ¼ cup light soy sauce 2 tablespoons sesame oil 2 tablespoons brown sugar 2 teaspoons vegetable oil 500g minced pork 3 red shallots, thinly sliced 3 garlic cloves, crushed 1 tablespoon fresh ginger, finely

chopped 230g chopped water chestnuts

2 tablespoons shaoxing

(Chinese rice wine) 2 tablespoons lime juice 1 iceberg lettuce, leaves

separated toasted sesame seeds, shredded spring onion, crispy noodles to serve

1. In a bowl, combine sauces, sesame oil and sugar. Set aside.

2. In a wok or large pan, heat oil on high. Stir-fry pork for 2-3 minutes, breaking up lumps. Add shallots, garlic and ginger. Stir-fry for 2 minutes.

3. Add chestnuts and wine, then stir-fry for 1-2 minutes. Pour in sauce mix. Cook for 2-3 minutes until caramelised. Stir in juice.

4. Serve pork in lettuce cups, sprinkled with seeds, spring onions and crispy noodles.