Ingredients 4 lettuce leaves
1 tbsp oil
1 garlic clove, finely chopped
½ tbsp ginger
1 - 2 spring onions, white and green separated, sliced thinly
½ small carrot, julienned
½ red chili, finely chopped
250 g chicken mince
1 tbsp soy sauce
Bit of coriander, fresh to garnish
Take out the core of the lettuce, and put the remaining lettuce in a bowl of cold water for about 10 minutes.
This will make it easier to separate the leaves in one piece. Separate them and keep about 4 of the best ones and cut them neatly. Cover and put in the fridge till needed.
Heat the oil in a wok or frying pan over a medium to high heat. Cook the carrots, chili, garlic, ginger and whites of the spring onions for about half a minute.
Add the chicken mince and stir fry for about 5 minutes or until it is cooked through the remaining ingredients.
Add the soy sauce with about 1 - 2 tbsp water and cook, stirring often, until most of the water has evaporated.
Divide the mixture evenly into the 4 chilled lettuce cups.
Put the coriander on the top as decorations, as well as the greens of the spring onions.