Yields4 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins
1white onion, FINELY chopped
150gmushrooms, finely chopped
¼cupchopped water chestnuts
2tbspchopped bean sprouts
50gfinely shredded snow peas
8iceberg lettuce leaves
1tbsptoasted sesame seeds
Heat the oil in a wok or large frying pan over medium high heat. Add the onion and celery and cook for 3-4 minutes or until golden. Add the chicken mince and mix together, breaking the mince up with a fork. Cook for a further 5 minutes.
Stir in the carrot, mushrooms, water chestnuts, bean sprouts, snow peas, hoisin and sesame oil and continue cooking for 5 minutes, tossing to coat chicken mix entirely in the sauce.
Serve the san choy bau mix spooned into lettuce cups and sprinkle with sesame seeds to serve.
NOTE - If preferred, try tossing the san choy bau mince through vermicelli noodles as a stir-fry, or use as a filling for spring rolls or dumplings.