San choy bao

Method

1. On a medium high heat, add 2 tbsp of vegetable oil in a large pan or wok together with the thinly sliced red chilli (seeds are optional depending on how hot you like it.) Heat for 1 minute.
2. Once heated, brown the pork mince
3. When ready add the 2 packets of Lum Kee San Choy Bao sauce and stir fully mix with the pork. Turn heat down to low. Cook for a further 3 minutes.
4. Break the Vermicelli noodles into a bowl of hot water, around 3cm in length. Let soak for 3 minutes, no more or they will get too soggy.
5. In the meantime add the diced water chestnuts to the pork, stir in and cook for 2 minutes.
6. Drain the Vermicelli noodles and stir into the cooked pork.
7. Cook for a further 3 minutes. Stirring occasionally. Dish up the san choy bao into individual bowls. Break the lettuce into individual leaves and put aside.
8. Slice the spring onions and coarsely chop the nuts and sprinkle both on top of each meal.
9. Place a tbsp or so of your san choy bao into a lettuce leaf and enjoy a cool and warm meal.