SAN CHOY BOW (CHINESE LETTUCE CUPS)

Recipe by Courtney Roulston

MAKES 8 LARGE LETTUCE CUPS

Prep time: 20 minutes | Cook time: 15 minutes

Ingredients

1 tablespoon olive oil

½ brown onion, peeled, diced

2 cloves garlic, peeled, finely chopped

1 tablespoon fresh ginger, finely chopped

500g pork mince

227g tin water chestnuts, drained, chopped

½ red capsicum, diced

1 small green zucchini, diced

2 tablespoons oyster sauce

1 teaspoon sesame oil

2 teaspoons corn flour + ¼ cup water

8 iceberg lettuce cups to serve

*Optional to serve: lime wedges, chilli sauce, coriander sprigs

Method

Heat the oil in a wok over a medium-high heat. Add in the onion and cook for 1 minute. Add in the garlic and ginger and cook for a further minute, or until fragrant. Add in the pork mince and cook for 6 minutes, breaking up with the back of a spoon. Scatter in the water chestnuts, capsicum, zucchini and a pinch of salt and pepper. Continue to cook, stirring for 3-4 minutes, or until the vegetables are tender. Pour in the oyster sauce, sesame oil and toss for 1 minute. Mix the cornflour and water together then pour into the wok. Toss for 1 minute, or until the sauce has thickened and become glossy. Place the lettuce cups into serving bowls and spoon in the pork mixture. Serve as is, or you can add on some with lime wedges, chilli sauce and coriander sprigs.

Can you unscramble these letters to reveal the AFL players’ names?

YSAKHAI EPTIKTC ODRRJA ISTWT

KRMA SCVIABL YDRCA SRAPHI

RAYHR EHESEZL ULEK TSRBUE