San Choy Bow

Ingredients:

• 1 tbsp olive oil
• 500 g lean pork mince
• 6 spring onions, sliced
• 2 cloves garlic, crushed
• 1 small piece ginger, peeled and chopped
• 1 stick celery, diced
• 1 medium red capsicum, seeded and diced
• 100 g mushrooms, diced
• 1 tsp cornflour
• 2 tbsp reduced-salt soy sauce
• ½ tbsp fish sauce
• 1 tbsp chilli sauce
• 1 tbsp rice wine vinegar
• 8 large iceberg lettuce leaves

Method:

1. Heat olive oil over high heat in a wok or medium fry pan.
2. Fry pork until it separates and is cooked through. Remove from pan and set aside.
3. Reduce heat, then add onions, garlic, ginger, celery, capsicum and mushrooms, cooking until slightly soft but still colourful.
4. Return the pork to the pan and mix well.
5. Combine cornflour, sauces and vinegar in a bowl and mix until smooth.
6. Add the sauce to the pan and stir until thickened slightly.
7. To serve, spoon pork and veggie mix into crunchy lettuce leaves.