Duck and water chestnut sang choi bau

We can’t resist sang choi bau at the best of times, but with the addition of free-range duck mince, we’re in lettuce-wrapped heaven. The contrast of textures and temperatures is what does it for us: warm, stir-fried duck, seasoned with the Chinese staples of Shaoxing wine, soy sauce, ginger and spring onions, with slippery diced shiitake and crunchy water chestnuts, all ready to be wrapped in crisp, cold lettuce leaves or tossed through noodles.