Recipes

Cooking time: 10 minutes
Serves: 4 as entrée
Degree of difficulty: easy

· 300 grams chicken mince
· 1 clove garlic, finely chopped
· 1/2 cup finely sliced spring onions-white and pale green parts only
· 250 grams mixed exotic mushrooms such as enoki, wood fungus, sejimi, shitake and oyster-sliced
· 50 grams bamboo shoots, chopped
· 2 tablespoons Changs Oyster sauce
· 1 tablespoon Changs soy sauce
· 2 tablespoons peanut or vegetable oil
· 8 leaves of iceberg lettuce, trimmed into circles and chilled
Marinade:
· 1/2 teaspoon each of sugar, salt and Changs Soy sauce

Marinate chicken mince for one hour.

Heat wok and add oil. When hot add the chicken, spring onions and garlic. As the chicken colours, add the mushrooms and bamboo shoots, stirring for thirty seconds-try not to overcook the mushrooms. Finally, stir through the oyster and soy sauces, mixing thoroughly.
Transfer to a serving bowl and serve at the table with the lettuce leaves.