Turkey San Choy Bow
1 iceberg lettuce
2 tsp sesame oil
3 spring onions
2 tsp grated fresh gingers
500g turkey mince (or protein of choice)
2 tbsp hoisin sauce
1 tbsp soy sauce
1 can (around 200g) water chestnuts, drained and chopped
fresh chilli, sesame seeds and coriander to garnish (if desired)
1. Pull apart lettuce leaves and trim if necessary with scissors to make large cups. Place in a large bowl filled with iced water to crispen.
2. Heat oil in a wok on high. Stir-fry spring onion and ginger for 1-2 minutes. Add mince and cook for about 5 minutes, until colour changes. Add hoisin, soy sauce, a dash of sesame oil and water chestnuts and continue to stir-fry for another 2-3 minutes. Transfer immediately to a serving bowl.
3. Arrange lettuce cups on a platter. Spoon a little mixture into each leaf and top with finely sliced chilli, sesame seeds and chopped coriander.