San choy bow
1 tbsp canola oil
1 clove garlic, crushed
1cm ginger, crushed
½ carrot, finely grated
1 zucchini, finely grated
½ red capsicum, finely sliced
½ cup frozen corn kernels
400g pork mince
1 tin lentils, drained
2 tbsp oyster sauce*
½ lemon, juiced
2 spring onions, finely chopped
16 cos lettuce leaves
Heat the oil in a large frypan or wok over medium-high heat until hot. Add the garlic and ginger and cook for 1 minute. Add the carrot, zucchini, capsicum and corn and stir fry for 1-2 minutes until soft. Remove from the pan.
Add the mince and cook until brown, breaking up the mince with a wooden spoon. Add the lentils and vegetables back to the pan and stir through.
Reduce heat to low, add the spring onions, oyster sauce and lemon juice and stir to combine.
Serve spooned into lettuce leaf cups.
Swap pork mince for chicken mince.
*Gluten free if using gluten free oyster sauce