Ingredients

• 4-8 lettuce cups (cos or iceberg)
• Small (200g) tin bamboo shoots
• 1 medium brown onion
• 1 small carrot
• 1 spring onion
• 1 ½ tablespoons olive oil
• 1 teaspoon ginger, grated
• 4 garlic cloves, crushed
• 500g chicken thigh mince (breastworks too)
• Fresh coriander leaves, to serve
• Sesame seeds, to serve (optional)

• ¼ cup tamari
• 2 tablespoons maple syrup

Method

1. Wash lettuce and peel off suitable cups
2. Place in icy water until serving
3. Drain bamboo shoots and rinse, set aside
4. Finely dice onion and carrot
5. Slice shallots
6. Grate ginger
7. Heat oil in a large pan on high heat
8. Once hot, add the onion, carrot and shallots
9. Stir until lightly browned
10. Add grated ginger, crushed garlic and stir through
11. Add chicken mince, breaking up to cook evenly
12. Once meat is cooked through, add bamboo shoots and stir
13. Combine sauce ingredients in a glass jar or mixing bowl
14. Add to pan and stir through
15. Cook until sauce is thickened and liquid almost cooked off, stirring frequently
16. Remove from heat and allow to cool slightly before serving in lettuce cups
17. Top with fresh coriander leaves and any leftover shallots

Recipe by @nadiafelsch