Sang Choy Bow WOW!

Don’t let the weird name put you off! This light and healthy meal is ideal for summer and packed full of flavour. The water chestnuts give it a wonderful crunchiness and the sweet hoisin sauce balances the tang of the ginger. It can be made with pork or beef mince, but my favourite is the chicken version.

Chicken Sang Choy Bow

1 iceberg lettuce
2 teaspoons vegetable oil
3 green onions (shallots), finely sliced
2 teaspoons grated fresh ginger
500g chicken mince
2 tablespoons hoisin sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
230g can water chestnuts, drained and finely chopped
1 red chilli, deseeded and finely chopped (or use chilli flakes)
1/2 cup coriander leaves, chopped

1. Carefully peel eight lettuce leaves, trying not to tear them. Trim them with scissors if necessary to make large cups. Place in a bowl of iced water to make them nice and crisp.
2. Heat oil in a wok or frying pan on high heat. Stir-fry green onion and ginger for a couple of minutes.
3. Add chicken mince and cook for about 5 minutes or until browned.
4. Add hoisin, soy sauce, sesame oil, water chestnuts and chilli, and continue to stir-fry for another 2-3 minutes. Transfer immediately to a serving bowl and stir through the coriander.
5. Arrange the lettice cups on a platter. Spoon a little chicken mixture into each leaf and serve.