San Choy Bow

1 tbsp sesame oil
4 cloves garlic, finely chopped
1 medium onion, finely diced
500g Linley Valley pork mince
1 medium carrot, finely diced
100g mushrooms, finely diced
1⁄2 medium red capsicum, finely diced
60g canned water chestnuts, finely diced
1⁄2 tsp ginger powder
2 tbsp light soy sauce
2 tbsp kecap manis sweet soy sauce
salt and pepper
8 large iceberg lettuce cups
3 spring onions, finely sliced
red chilli, to taste, finely sliced
1⁄4 cup roasted peanuts, roughly chopped
1 handful fresh coriander, roughly chopped
1 lemon, cut in quarters

1. Heat sesame oil in a wok and fry garlic and onion until golden brown.
2. Add Linley Valley Pork mince and fry, use a wooden spoon to break the mince into small pieces.
3. Once mince is cooked halfway through add all the vegetables and ginger powder.
   Stir through and continue to fry until mince is fully cooked. Stir through both soy sauces and pepper then taste to see if salt is needed. Once the sauces are sizzling then take off the heat.
4. Spoon the mince into lettuce cups and garnish with spring onions, chilli, peanuts and coriander.
5. Drizzle lemon juice on top. Fold the lettuce to hold everything together.