San Choy Bow
500g pork mince
8 iceberg lettuce leaves (the small, inner leaves)
1 red capsicum, diced finely
4 spring onions, chopped
1 x 230g can water chestnuts, chopped
1 tablespoon peanut or olive oil
1 teaspoon sesame oil
2 cloves garlic, crushed
1 tablespoon ginger, grated
2 tablespoons soy sauce
2 tablespoons dry sherry
1 tablespoon coriander, chopped
1 teaspoon chilli sauce
1 teaspoon hoisin sauce
Heat oils in a wok and cook garlic, ginger and spring onions for 2 minutes.
Add mince, stir fry for 5 mins or until cooked.
Stir in capsicum, water chestnuts, sauces and sherry and simmer for 3 mins or until slightly thickened.
Remove from heat and stir in coriander.
Serve in lettuce leaves.