SAN CHOY BAU
2 dried Chinese mushrooms
300g pork mince
2 cloves garlic, crushed
3cm piece fresh ginger, grated
50g green beans, chopped finely
1/4 red pepper, finely chopped
1/3 cup water chestnuts, finely chopped
handful of bean shoots, reserve some for garnish
3 spring onions, sliced, reserve some for garnish
2 tblspns oyster sauce
1 tblspn soy sauce
1 tspn sesame oil
1/4 tspn sugar
squeeze of lime juice
iceberg lettuce leaves carefully removed from the lettuce to form cups
Soak the mushrooms in hot water for 20 mins.
Drain and finely chop, discard the stems.
Heat oil in wok and stir fry the pork with the garlic and ginger, until the meat changes colour.
Add the beans, red pepper, mushrooms, cook for 3 mins.
Add water chestnuts, bean shoots, spring onions, oyster and soy sauce, sugar and lime to taste. Stir for a minute or so until combined and heated through.
Serve heaped in lettuce cups.
Scatter reserved bean shoots and spring onions on top.
You can roll up the lettuce cups enclosing the filling and eat with your fingers.
P.S. I did a Nigella and ate the left overs straight out of the fridge for lunch today.