San Choy Bou is an easy, showstopping starter. Adding nori to the meal adds some beautiful umami flavour.
Step 1) Wash baby cos lettuce and separate each leaf individually, these will be used as little bowls for the mince.
Step 2) Heat frying pan/wok until hot then add vegetable oil, garlic, and ginger and fry for 1 minute. Add the mince and cook for 2-3 minutes.
Step 3) Add sesame oil, soy sauce, oyster sauce, water chestnuts, and mirin. Stir-fry for a few more minutes or until it is heated through. Place beansprouts and spring onion in the frying pan for another minute.
Step 4) Spoon pork mixture into lettuce leaves. Sprinkle with nori and chilli sesame and seaweed seasoning for extra taste.