San Choy bau

By: Georgina

500g Pork Mince
20g Yeo's Sesame Oil
20g Lee Kum Kee Premium Soy Sauce
35g Oyster Sauce
15g Obento Rice Wine Vinegar
20g Peanut Oil
3 cloves of garlic
5cm fresh ginger OR 1 tsp minced ginger
1 tsp dried chilli flakes
4 Spring Onions, white part thinly slice for cooking and the green part thinly sliced for garnish
100g shiitake mushrooms cut into thin slices
100g bean sprouts or sliced snow peas
15g caster sugar
10 Iceberg lettuce cups
1 bunch fresh mint
40g roasted unsalted peanuts

Place 10g Yeo's Sesame Oil and 10g peanut oil in a large pan over medium heat. Place 500g pork mince into pan and cook for 10 minutes or until browned. Transfer into a bowl and set aside
Whilst the pork is cooking, on a seperate, clean board place the peanuts, mint leaves, lettuce leaves and bean sprouts to serve.
In the same large pan, place the remaining Sesame & Peanut oil and add the chopped garlic, ginger, chilli and mushrooms. Cook over medium heat for 5 minutes.
Add reserved Pork to the large pan and stir in the sugar, Lee Kum Kee Premium Soy Sauce, Oyster sauce and Bento Rice Wine Vinegar and cook, stirring for 3 minutes to combine.
To serve, place the finished Pork mince into a bowl and serve on the same board with the garnish ingredients.
To assemble, place 1-2 tbs of the mince mixture into a lettuce cup and top with spring onion, bean sprouts, mint and peanuts. Enjoy!