Sang choi bao of pork and shiitake mushrooms

We find anything wrapped in lettuce irresistible - it's the cool/warm, crunchy/soft contrast that does it. This is essentially a stir-fry of minced pork, diced mushrooms and Chinese sausage, which we flavour with a sauce of soy sauce and Shaoxing wine, oyster sauce, rice vinegar, sugar and sesame oil. We finish the dish with crunchy diced water chestnuts and a load of chopped spring onions and fresh coriander.

Pork, shiitake mushrooms, rice bran oil, onion, lup cheong sausage, water chestnuts, ginger, garlic, shaoxing wine, salt reduced soy sauce, oyster sauce, rice vinegar, chicken stock (free range chicken, onion, carrot, celery, garlic, bay, peppercorns, parsley), sugar, sesame oil, spring onions, coriander.

Garnish with extra spring onions, coriander and chopped chilli and serve with iceberg lettuce cups or cos leaves.

Alternatively, make it go further by tossing through noodles or serving over steamed rice with stir-fried Asian greens.