Kiddy San Choy Bau

• 1 large iceberg lettuce
• 1 tablespoon vegetable oil
• 500 grams pork mince
• 1 clove garlic crushed
• 2 x ginger knob, finely shredded, 2 cm
• 1 tablespoon soy sauce, light
• 1 tablespoon oyster sauce
• 2 tablespoons chinese (xiao xiang) wine or dry sherry
• 1/4 cup water chestnuts chopped
• 1 small carrots grated
• 2 cups mung bean sprouts
• 3 each scallions, spring or green onions finely sliced

1. To make the lettuce cups; hold the lettuce tightly in two hands and bash the root firmly on the kitchen bench.
2. This will loosen the stem and help to separate all the leaves.
3. Rinse the lettuce and allow the water to flow between the layers which will encourage the leaves to come apart.
4. Shake the leaves dry and place in a large serving bowl.
5. Heat oil in a pan and add pork in batches, stirring continuously so that the meat becomes crumbly.
6. Stir in garlic, ginger and carrot and cook a further 2 to 3 minutes.
7. Stir in sauces and water chestnuts and toss to coat evenly.
8. Turn off heat and stir through bean sprouts and half of the green onions; place into serving bowls and top with remaining green onions.
9. Allow the kids to spoon the pork filling into their own lettuce cup, before rolling it around the filling and tucking in!

iceberg lettuce, vegetable oil, garlic, ginger knob, soy sauce, oyster sauce, chinese, water chestnuts, carrots, bean sprouts, scallions

Taken from recipeland.com/recipe/v/kiddy-san-choy-bau-49366 (may not work)