Beef San Choy Bao

• .75 oz dried, sliced shiitake mushrooms
• 1/4 cup light soy sauce
• 1/4 cup oyster sauce
• 1 tbsp sugar
• 1/2 tsp sesame oil
• 1/4 cup Chinese cooking wine or dry sherry
• 1/2 tbsp vegetable oil
• 2 cloves garlic, peeled and minced
• 2 tsp ginger, grated
• 1 None large red chili, deseeded and chopped
• 3 None scallions, sliced, plus extra to garnish
• 1 1/3 lbs ground beef
• 2 oz canned water chestnuts, chopped roughly
• 12 leaves iceberg lettuce
• None None Steamed rice, to serve

1. Soak the mushrooms in 1 cup boiling water for 15 mins or until rehydrated. Strain, reserving the water.
2. Combine the soy sauce, oyster sauce, sugar, sesame oil and wine in small bowl.
3. Heat the vegetable oil in a wok over a high heat. Fry the mushroom, garlic, ginger, chili and scallions for 5 mins. Add the beef and brown for 3 to 4 mins, breaking it up with a wooden spoon. Add water chestnuts, mixed sauces and half of the mushroom water. Cook for 4 mins or until the sauce has reduced slightly.
4. Place a little steamed rice in each lettuce leaf and top with san choy bao mix. Sprinkle with extra scallion and serve immediately with the remaining steamed rice.

shiitake mushrooms, light soy sauce, oyster sauce, sugar, sesame oil, chinese cooking wine, vegetable oil, garlic, ginger, red chili, scallions, ground beef, water chestnuts, steamed rice

Taken from recipes-plus.com/api/v2.0/recipes/25984 (may not work)