San Choy Bau

Ingredients

FILLING

• 1 × 100g packet of Classic Vince

• 250g pork mince or crumbled tofu

• 2 Tbsp peanut oil

• 1 medium carrot, julienne

• 100g mung bean sprouts

• 1 small tin water chestnuts, finely chopped

• 8 lettuce cups

SAUCE

• 1 Tbsp sesame oil

• 2 Tbsp oyster sauce

• 1 Tbsp mirin

• 1 Tbsp ginger, minced

• 1 Tbsp sugar

GARNISH

• 10g fresh coriander, chopped

• 1/2 cucumber, julienne

• 1/4 cup roasted peanuts, chopped

Time: 10 mins prep, 5 mins cook, 5 mins assemble
Serves: 4

Method

SAUCE

• In a small bowl combine sesame oil, oyster sauce, mirin, ginger and sugar.

FILLING

• Heat a pan on medium/high heat.

• Add 1 cup of boiling water to 1 packet of Kiwi Vince in a bowl.

• Add the peanut oil to the pan and cook the pork or tofu mince until brown.

• Add the sauces prepared in the first step.

• Add the hydrated Vince.

• Simmer for 2 minutes.

• Add the carrot, water chestnuts and mung bean sprouts.

• Take off the heat and stir well.

ASSEMBLE

• Fill 1 lettuce cup with 1/8 of the mix.

• Top with coriander, cucumber and roasted peanuts.

• Repeat 7 more times.

• Enjoy.