Chinese lettuce wraps

serves 4
ingredients
450g/1lb minced beef
12–16 iceberg lettuce leaves
225g/8oz canned water
chestnuts, drained and
chopped
200g/7oz onion, chopped
2 tablespoons minced garlic
2 tablespoons light soy sauce
50ml/2fl oz hoisin sauce
2 teaspoons minced fresh
root ginger
1 tablespoon rice wine vinegar
1 tablespoon chilli sauce
1 bunch of spring onions,
chopped
3 teaspoons dark sesame oil
• Sauté the beef and onion in a
large frying pan over a medium
heat. Add the garlic, soy sauce,
hoisin sauce, ginger, vinegar and
chilli sauce. Continue stirring and
cooking until browned.
• Add the water chestnuts, spring
onions and sesame oil. Stir and
cook for a further 1–2 minutes.
• To serve, arrange the lettuce leaves
on the outer rim of a large serving
plate. Put the meat mixture in the
centre of the plate. To eat, spoon
the meat mixture on the lettuce and
wrap the leaf around the filling.