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 and diced mushrooms 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.

Rice bran oil, pork mince, onion, carrot, hoisin sauce [honey, red miso paste (water, soybean, rice, salt, alcohol (2%), riboflavin), rice wine vinegar, garlic, spices], shaoxing wine (water, rice, wheat, salt, ammonia caramel (E150c)), water chestnuts (water chestnuts, water, citric acid), soy sauce (water, soybeans, wheat, salt), chicken stock [water, free range chicken bones, onion, carrot, celery, garlic, bay leaves, parsley, black pepper], spring onion, ginger, mushrooms (sulphur dioxide), garlic, fresh coriander, sugar, rice wine vinegar, sesame oil

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.