Button mushroom & free range chicken lettuce cups

San Choy Bau is one of my favourite shared meals. It's gorgeously colourful and absolutely delicious. There is a little bit of chopping but after that's done,  the meal comes together REALLY fast. I like to do the chopping a couple of hours ahead of time (store it all in the fridge) so the actual cooking time feels very painless.

Whether you're after a tasty low-carb meal, are a fan of Asian flavours or just looking for a new weeknight favourite, I think you'll love this one. Kelly x

Button mushroom & free range chicken lettuce cups

Serves 4

2 teaspoons finely grated ginger root

3 finely diced garlic cloves

1/2 red onion - finely diced

1 large red chilli - deseeded and finely diced

1 stalk celery - finely diced

500g button mushrooms

500g free-range chicken mince

2 teaspoons sugar - any variety is fine

2 tablespoons tamari

2 tablespoons fish sauce

100g bean sprouts

1 spring onion - finely sliced

handful fresh coriander - roughly chopped

Coconut oil or ghee for sauteing

Ground white pepper and sea salt

To serve: 6-8 large iceberg lettuce leaves, finely chopped capsicum, grated carrot, grated or spiralled raw zucchini, ripe avocado - thinly sliced, extra beans sprouts

Heat a generous spoonful of oil over a medium heat. Add the  ginger, garlic, onion, chilli and celery. Cook for 2 minutes, moving frequently.

Add the mushrooms, raise the heat to high and sauté for 2 minutes. Add the chicken mince and and cook for 3-4 minutes. 

Add the tamari, fish sauce and sugar. Stir through and cook for a final minute. Remove from the heat. Add the bean sprouts, spring onion and coriander. Season with a sprinkle of ground white pepper and sea salt as necessary.

Serve immediately in a large bowl. Place the lettuce cups and other fresh vegetables on a large platter so that people can serve themselves. Fill lettuce cups with the hot chicken / mushrooms mixture and top with whichever fresh vegetables take your fancy. Enjoy!