This recipe for pork san choy bow is beautifully authentic, but don't forget the water chestnuts!

500g pork mince

8 iceberg lettuce leaves (the small, inner leaves)

1 red capsicum, diced finely

4 spring onions, chopped

1 x 230g can water chestnuts, chopped

1 tablespoon peanut or olive oil
1 teaspoon sesame oil
2 cloves garlic, crushed
1 tablespoon ginger, grated
2 tablspoons soy sauce
2 tablespoons dry sherry
1 tablespoon coriander, chopped
1 teaspoon chilli sauce
1 teaspoon hoisin sauce

Heat oils in a wok and cook garlic, ginger and spring onions for 2 minutes.

Add mince, stir fry for 5 mins or until cooked.

Stir in capsicum, water chestnuts, sauces and sherry and simmer for 3 mins or until slightly thickened.

Remove from heat and stir in coriander.

Serve in lettuce leaves.

Serves:  4 (as appetiser)