San choy bau

Method

1. Mix cornflour with 1 tbsp water until smooth; stir in remaining sauce ingredients.
2. Heat oil in a wok on high. Stir garlic and ginger, then onion, 1 minute. Add pork; cook until white.
3. Add vegetables; cook 2 minutes until carrot softens and pork is cooked.
4. Add sauce; cook 1½ minutes until thick and glossy.
5. Serve in a bowl with lettuce leaves, peanuts and spring onion for wrapping.

Tip: Water chestnuts give the classic crunch. Soft lettuce wraps without cracking like iceberg.