Minced pigeon, or lean minced chicken or pork
1 TBS Hoisin sauce
1 TBS Chili bean sauce
1 TBS Rice wine
1 TBS Soya sauce
2 tsp Cornflour
A few crushed Sichuan peppercorns (optional)
Water chestnuts, quartered
Ginger (if not using Sichuan peppercorns)
Lettuce leaves
Spring onions
Mix first 6 or 7 ingredients and leave to marinade for 20 minutes.
Warm ginger in oil, and add marinaded meat to wok before ginger starts to brown. Stir fry until mince is cooked then add water chest nuts and warm through.
Serve up the dry mince/water chestnut mix with large lettuce leaves and chopped spring onions on the side to include in lettuce wraps.
