Chicken San Choy Bau

1 tbsp canola oil

1 white onion, FINELY chopped

1 stick celery

500 g chicken mince

1 carrot, grated

150 g mushrooms, finely chopped

¼ cup chopped water chestnuts

2 tbsp chopped bean sprouts

50 g finely shredded snow peas

¼ cup hoisin sauce

1 tsp sesame oil

8 iceberg lettuce leaves

1 tbsp toasted 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.

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Chicken San Choy Bau