PREP TIME: 15min
COOK TIME: 15min SERVES: 6
1kg chicken mince
12 large iceberg lettuce leaves
¼ cup vegetable oil
¼ cup soy sauce
¼ cup hoisin sauce
2 tsp sesame oil
6 spring onions, finely sliced
1 tbsp ginger powder
3 garlic cloves, minced
220g can bamboo shoots, drained, finely chopped
220g can water chestnuts, drained, finely chopped
½ cup coriander, finely chopped
1 tsp ground pepper
Step 1: Shape the lettuce leaves into cup shapes and place them on a flat serving platter.
Step 2: Place vegetable oil in a wok and heat wok on high heat.
Step 3: Stir-fry chicken, spring onions, garlic, ginger and pepper for 7 minutes.
Step 4: Add the sesame oil, bamboo shoots, water chestnuts, soy sauce, hoisin sauce and coriander and stir fry for a further 5 minutes.
Step 5: Spoon chicken mixture into lettuce cups and serve.