Step 1

Soak mushrooms in boiling water for 15 minutes or until rehydrated. Strain and keep water aside.

Step 2

Combine soy, oyster sauce, sugar, sesame oil and wine in small bowl.

Step 3

Heat vegetable oil in wok over high heat. Fry mushroom, garlic, ginger, chili and green onion for 5 minutes. Add mince and brown for 3 to 4 minutes, breaking up with wooden spoon. Add chestnuts, mixed sauces and half of the mushroom water. Cook for 4 minutes or until sauce has reduced slightly.

Step 4

Place a little steamed rice in each lettuce leaf and top with san choy bau mix. Sprinkle with extra green onion and serve immediately with remaining steamed rice.