Lettuce

San choy bau Recipe

Ingredients

1 iceberg lettuce (Fruit & Veg Supply, Stalls 21-25, H Shed)
1 tbsp olive oil (Pavillion Select Produce, Shop 31-32, Dairy Hall)
6 spring onions, thinly sliced (Fruit & Veg Supply, Stalls 21-25, H Shed)
500 grams minced pork (Hagen’s Organic Meat, Shop 16, Meat Hall)
1 garlic clove, crushed (Fruit & Veg Supply, Stalls 21-25, H Shed)
1 long red chilli, finely sliced (Fruit & Veg Supply, Stalls 21-25, H Shed)
1 small carrot, grated (Fruit & Veg Supply, Stalls 21-25, H Shed)
1 small red capsicum, deseeded and finely diced (Fruit & Veg Supply, Stalls 21-25, H Shed)
2 tbsp soy sauce (Land of Soy and Honey, Shop 10-11, Dairy Hall)
1 tsp Chinese five-spice powder (53° East Nut Shop, Shop 6, F Shed)
1 cucumber, grated (Fruit & Veg Supply, Stalls 21-25, H Shed)
fresh coriander leaves, to garnish (Fruit & Veg Supply, Stalls 21-25, H Shed)

Method

Remove core of the lettuce by twisting and pulling it out. Remove any damaged outer leaves and discard with the core. Separate remaining leaves and place in a large bowl of ice-cold water. Refrigerate until needed.

Heat oil in a frypan over medium heat and cook the spring onion for 1 minute. Turn up heat to high and add the minced pork. Cook, stirring, for around 4 minutes, until cooked. Add garlic, carrot and capsicum and simmer for 2-3 minutes. Stir through soy sauce and Chinese five-spice powder.

Drain lettuce leaves and pat dry with a paper towel.

Fill leaves with pork and top with cucumber and fresh coriander leaves. Wrap tightly and enjoy!