Vegetable and Beef San Choy Bao

Trim spring onions and thinly slice, keeping green and white parts seperate. Crush garlic. Peel and finely grate ginger. Finely chop celery and mushrooms.

Peel and grate carrot. Drain and chop water chestnuts.

Heat vegetable oil in a large wok or non-stick frypan over high heat. Add white part of spring onion, celery and mushroom and cook for 2–3 minutes or until softened. Add garlic and ginger and cook, stirring, for 30 seconds or until fragrant.

Add beef mince and cook, breaking up with a wooden spoon, for a further 6–8 minutes or until browned.

Add carrot, water chestnuts, sesame oil, hoisin sauce and soy sauce and cook for a further 1–2 minutes or until carrot is just cooked.

Carefully separate lettuce leaves. Spoon beef mixture into lettuce cups and top with green spring onion to serve.