Heat a frying pan over medium heat and add the olive oil. Add the garlic, half the red chilli and the ginger and stir for 2 minutes – don’t let it burn.
1 tablespoon olive oil, 2 cloves garlic, 1 red chilli, 2.5 cm ginger piece
Add the chicken mince and use a wooden spoon to break it up into small chunks, Cook for 4–6 minutes until cooked through. Stir through the oyster sauce, then add the water chestnuts, bean shoots and spring onion. Mix well until heated through.
500 g chicken mince, 1/3 cup oyster sauce, 230 g canned water chestnuts, 2 cups bean shoots, 3 spring onions
Spoon the chicken mixture into the lettuce cups and top with some chopped cashews, coriander leaves and the remaining red chilli. You can either serve in the kitchen or bring to the table and let people serve themselves (it’s better to do this as they don’t go soggy).
6–8 iceberg lettuce leaves, 1/4 cup cashews, 1/4 cup coriander leaves, 1 red chilli
