Serving size: Serves 4-6
Cuisine type: Asian, Chinese
Cooking time: Less than 30 minutes
Special options: Kid friendly
Course: Main
Favourite flavours: Beef, Easy recipes

Traditionally made with pork mince, this beef version is a great alternative. Or make it with chicken mince.

INGREDIENTS

Serving size Serves 4 to 6
Prep time 15 mins
Cooking time 12 mins


Equipment 2 bowls; sieve; wok or large frying pan; wooden spoon

20g dried sliced shiitake mushrooms
1 cup boiling water
¼ cup light soy sauce
¼ cup oyster sauce
1 tbsp caster sugar
½ tsp sesame oil
1⁄3 cup Chinese cooking wine or dry sherry
1½ tbsp vegetable oil
2 cloves garlic, minced
2 tsp grated fresh ginger
1 large red chilli, chopped
3 green onions (shallots), sliced, plus extra to garnish
600g beef mince
1⁄3 cup tinned water chestnut slices, chopped roughly
Steamed rice, to serve
12 iceberg lettuce leaves

METHOD

1. Soak mushrooms in boiling water for 15 mins or until rehydrated. Strain and keep water aside.

2. Combine soy, oyster sauce, sugar, sesame oil and wine in small bowl.

3. Heat vegetable oil in wok over high heat. Fry mushroom, garlic, ginger, chilli and green onion for 1 min. Add mince and brown for 3 to 4 mins, breaking up with wooden spoon. Add chestnuts, sauce mix (Step 2) and half mushroom water. Cook for 4 mins or until sauce has reduced slightly.

4. Place a little steamed rice in each lettuce leaf and top with san choy bau mix. Sprinkle with extra green onion and serve immediately with steamed rice.

Cooking tip To make separating the iceburg lettuce leaves easier, cut the bottom off the lettuce and soak in cold water for 10 mins.