Lamb San Choy Bau

Today's recipe no isn't deconstructed. What's up with Masterchef and the deconstructed san choy bau a few nights ago. Since when does everything have to be deconstructed?! Just chuck it all together, not much to deconstruct. 

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This recipe uses lamb mince but of course you can use chicken, pork or beef mince. It was a bad idea using lamb. It wasn't lean so it was oh so fatty. I think in other dishes it's alright to use normal lamb mince but not in something so salad-like. Lean would be best. It was still delicious. 

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Adapted Recipe from Food Ideas Magazine

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Ingredients (serves 4)

1 tablespoon peanut oil

2 garlic cloves, crushed

2cm piece ginger, finely grated

500g lamb mince (or any other minced protein)

2 tablespoons oyster sauce

1 tablespoon soy sauce

3 green onions, thinly sliced

1/2 lime, juiced

1 teaspoon sesame oil

1 cup beansprouts, trimmed

1/4 cup fresh coriander leaves, chopped (I didn't have any at the time)

12 large butter lettuce or iceberg leaves

1/4 cup chopped roasted peanuts

1/2 tin water chestnuts 

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Method

1. Heat wok over high heat until hot. Add peanut oil and swirl to coat. Add garlic, ginger and pork. Stir-fry for 2 to 3 minutes or until lamb just changes colour.

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2. Combine oyster sauce and soy sauce in a jug. Add onions, sauce mixture, 2 teaspoons of lime juice and sesame oil to wok. Stir-fry for 3 minutes or until heated through. Stir in beansprouts, chestnuts and coriander.

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3. Spoon lamb mixture into lettuce leaves. Sprinkle with peanuts and serve.