Chicken and veggie sang choy bow

1. Trim lettuce leaves, place in a bowl of cold water and chill for 10 minutes. Drain and set aside. 2. While lettuce is chilling, heat sesame oil in a wok or large frying pan over a high heat. Add chicken mince and saute until just cooked through, braking up any large clumps with a wooden spoon. Stir in the ginger, garlic and chilli. 3. Add the carrot, zucchini and capsicum and cook for a further 4 minutes, stirring constantly, until vegetables have softened slightly. 4. Stir in the tamari, rice wine vinegar, lime juice and palm sugar. Continue stirring until sugar dissolves. 5. Remove from heat and add the sprouts, spring onions and coriander and mix well. 6. To serve, spoon the mince and veggie mixture into lettuce leaves and sprinkle with sesame seeds.