San Choy Bow

Preparation: 10 minutes

Cooking: 20 minutes

Serves 4

2 tblspn extra light olive oil

400 g cup mushrooms, chopped

1 red chilli, deseeded and finely chopped

400 g chicken mince

¾ cup chicken stock

5 green onions, thinly sliced

2 tblspn lime juice

1 tblspn fish sauce

1 tspn brown sugar

1 baby cos lettuce

Heat wok over high heat until hot. Add oil, mushrooms and chilli. Stir-fry two minutes. Add chicken mince and stir-fry for 5 minutes, breaking up the lumps as you go. Add stock and ¾ of the green onions. Bring to the boil. Reduce heat to medium-low and simmer for 10 minutes or until stock has absorbed. Stir through lime juice, fish sauce and sugar.

Arrange lettuce leaves on plates. Top with chicken mixture. Sprinkle with remaining green onions. Serve immediately.