San choy bau

• 1 iceberg lettuce
• 1 tablespoon olive oil
• 3 green onions, thinly sliced diagonally
• 500g pork mince
• 1 small carrot, peeled, grated
• 1 zucchini, grated
• 1 small red capsicum, deseeded, finely diced
• 125g can corn kernels, drained
• 1/3 cup Oyster Sauce
• 1/4 cup tomato sauce

Method

1. With core of lettuce facing down, bang core on a flat surface. This will make it easy to remove whole core by twisting and pulling out. Remove damaged outer leaves. Discard. Separate leaves and place in a large bowl of icy cold water. Refrigerate until required.

2. Heat oil in a frying pan over medium heat. Add green onions. Cook for 1 minute. Increase heat to high. Add pork. Cook, stirring, for 4 minutes or until browned.

3. Add carrot, zucchini, capsicum and corn. Stir well. Combine oyster sauce and tomato sauce in a jug. Add to mince mixture. Stir well. Bring to the boil. Reduce heat. Simmer for 2 minutes.

4. Drain lettuce leaves. Pat dry with paper towel. Place lettuce cups on a platter. Spoon mince mixture into lettuce cups. Serve