San choy bau

Serves 4

Ingredients

300g pork mince, you can use any mince if you want

1 brown onion, finely diced

2 cloves of garlic, minced

1 thumb size piece of ginger, minced

250g pack of bean sprouts- reserve a handful for the garnish

2 carrots, finely diced

2 stalks of celery, finely diced

150g of mushrooms, finely diced

½ bunch of coriander-washed and chopped, keep the chopped stalks separate from the leaves- chop the roots off and keep in the freezer and use when you make a curry paste

1 iceberg lettuce- you need 8 leaves. Cut the stalk out and then run under running water this helps release each leaf.

½ bunch of coriander-washed and chopped, keep the chopped stalks separate from the leaves. Reserve some of the leaves for garnish- chop the roots off and keep in the freezer and use when you make a curry paste

2 tbsp oyster sauce

1 tbsp tamari or soy sauce

Juice of 1 lime

Optional garnish, sliced red chilli, chopped roasted peanuts

Method

If you like you can use a food processor and blitz the garlic, ginger, onion (and mushroom if your kids don’t like mushroom, they won’t taste it!)

In a large pan or wok fry off all your vegetables and coriander stalks in some oil. Cook 2 minutes and then add the mince, cook a further 3-4 minutes until the mince is cooked. Then add in your bean sprouts, oyster, tamari and lime juice, coriander leaves and mix through. Serve up in your lettuce cups and garnish with your reserved bean sprouts, coriander leaves, chopped peanuts and chilli.

In the pic I also had with some kimchi.

watch here how to separate your lettuce leaves
https://www.youtube.com/watch?v=xDBxUNOkLi0