Chicken san choy bow

SERVES 6 PREP + COOK TIME 20 MINUTES

Heat an oiled large, deep frying pan or wok over high heat; cook 2 crushed garlic cloves and 1 tablespoon finely grated fresh ginger, stirring, for 1 minute or until fragrant. Add 1kg chicken mince; cook, stirring, until browned. Add cup (80ml) oyster sauce, a drained 230g can sliced water chestnuts; stir until heated through. Spoon chicken mixture into 12 iceberg lettuce leaves; top with cup (25g) bean sprouts, 4 thinly sliced green onions, and cup (50g)

roasted unsalted cashews.