2. Grate ginger and slice spring onions. Chop capsicum, celery and water chestnuts.
3. Heat a large frypan with 1 tbsp oil over medium-high heat. Cook chicken mince for 5-6 minutes, breaking up any lumps with a wooden spoon.
4. Add ginger, prepared vegetables and half the bean shoots. Cook briefly, add in 2 tbsp soy sauce and 2 tbsp sweet chilli sauce. Cook for a further 2-3 minutes, remove from heat.
5. Spoon chicken san choy bau into lettuce leaves. Top with remaining bean shoots and serve with lime cut into wedges.
If you want to stretch this dish for leftovers, add in cooked rice and up the sauces to taste.
Use coconut, rice bran or peanut oil if you have some.
spring onions 6
red capsicum 1
celery sticks 2
water chestnuts 1 tin (225g)
chicken mince 600g
bean shoots 1 bag
From your pantry:
oil (for cooking), soy sauce, sweet chilli sauce