Sang choi bau

Ingredients:

• 2 heads iceberg lettuce, leaves separated
• 4cm knob ginger, peeled and sliced
• 1 red onion, sliced
• 1 red pepper, sliced
• 1 yellow pepper, sliced
• 1 punnet (200g) shiitake mushrooms, stalks removed and sliced
• 2 heads baby cabbage, shredded
• 2 carrots, thinly sliced
• 2 Tbsp (30ml) cornflour
• Glug vegetable oil
• 1 packet (100g) cashew nuts
• 2 cloves garlic, chopped
• ¼ cup (60ml) soy sauce
• 3 Tbsp (45ml) sweet chilli sauce
• 1 tsp (5ml) five-spice powder
• Salt and milled pepper
• Handful fresh coriander
• 4 spring onions, chopped
• 2 Tbsp (30ml) toasted sesame seeds
• Fresh chilli, chopped (optional)

Method

1. Place lettuce cups in iced water to crisp up.
2. Coat ginger, onion, peppers, mushrooms, cabbage and carrots in cornflour.
3. Heat oil in a large pan and stir-fry veg and cashews for 2-3 minutes. 
4. Add garlic and cook until vegetables start to soften. 
5. Add soy sauce, sweet chilli sauce and five-spice powder and cook for another minute. 
6. Season well. 
7. Drain lettuce and arrange on a serving platter. 
8. Fill lettuce cups with stir-fry and garnish with coriander, spring onion, sesame seeds and chilli (if using) just before serving.