Ingredients: 1 1/2 tablespoons vegetable oil 1/4 teaspoon sesame oil 3 cloves garlic, crushed 3 teaspoons grated fresh ginger 6 spring onions, thinly sliced 500g chicken mince 100g drained water chestnuts, finely chopped 100g drained bamboo shoots, finely chopped 1/4 cup (60ml) sherry 1 teaspoon sugar Cos or iceberg lettuce or witlof (chicory) heads Oyster sauce, to serve Method: Heat the oils in a wok or large frying pan, add the garlic, ginger and half the spring onion and stir fry over high heat for 1 minute. Add the mince and continue cooking for 3-4 minutes or until just cooked, breaking up any lumps with a fork. Add the water chestnuts, bamboo shoots, oyster and soy sauces, sherry, sugar and the remaining spring onion. Cook for 2-3 minutes or until the liquid thickens a little. Allow the mixture to cool slightly before dividing among the lettuc eleaves. Drizzle with oyster sauce and serve immediately. Note: the filling can be made up to 2 days in advance and reheated just before assembling. Pork mince can also be used (either replacing the chicken or substituting half of it. Adding the spring onions, garlic and ginger to the oil (I just combined them in a bowl, ready to go) Frying Chicken added and breaking it up The rest of the ingredients being added (again I had them ready in a bowl) Reducing the juices (don't cook them all away though, SCB is nice when it's juicy Unfortunately I didn't get shots of them when complete as I took them to a party where they were thoroughly enjoyed!