San Choy Bow

INGREDIENTS

• ¼ cup Peanut oil
• 2 tbsp sesame oil
• 2 cloves garlic, minced
• 2cm piece ginger, minced
• 2 spring onions, finely sliced
• 500g free range chicken mince
• 3 tbsp soy sauce
• 3 tbsp oyster sauce
• 3 tbsp chicken stock
• 6 shitake mushrooms, soaked
• 220g can Bamboo shoots, drained
• 220g can water chestnuts, drained
• 10 iceberg lettuce leaves
• 1 tbsp sesame seeds, for garnish
• 2 tbsp crushed peanuts

DIRECTIONS

1. Heat the Essentials Wok to heat setting 10 for 3 minutes and then add the peanut oil, sesame oil, garlic, ginger and spring onions and allow to cook until browned, approximately 2 minutes.
2. Add the chicken mince and separate using a wooden spoon. Cook until crumbly and browned, approximately 4 minutes.
3. Add the soy sauce, oyster sauce, chicken stock, mushrooms, bamboo shoots and water chestnuts and stir to combine. Allow to simmer for 5 minutes and then serve in lettuce cups with rice.
4. Garnish with sesame seeds and crushed peanuts.