San choy bau (Chinese pork lettuce wraps)

Method

1. Fill 2 bowls with ice-cold water and soak the lettuce leaves and spring onions to crisp them up while you prepare the other ingredients. Drain well before use.
2. Heat 1 tbsp oil in a wok or large frying pan over a high heat. Add the pork and cook, stirring, for 6-8 minutes, or until cooked through. Remove and set aside.
3. Wipe out the pan, then add the remaining oil and put over a medium-high heat. Add the onion (or shallots) and mushrooms. Cook for 2 minutes, stirring constantly, then add the carrots. Cook for 1 minute and continue to stir, then add the garlic and ginger and cook for a further minute.
4. Add the shaoxing wine and soy sauce to the pan and cook until the liquid evaporates (about 2 minutes). Return the pork to the pan along with the water chestnuts (or celery) and half the drained spring onions. Stir together, then add the oyster sauce, sugar and sesame oil and combine until everything is warmed through.
5. To serve, scoop the mixture into each drained lettuce cup, top with the remaining curly spring onions and serve with lime wedges.