San Choy Bow

I made my own version of this recipe from the 'all recipes' website. Here's what I made:
This served 2 adults and 2 young children (but we were left wanting more - so I'd double it for 4 adults or older children)

25ml gf soy sauce
20ml Chinese rice wine
1/2 tsp sesame oil
1/2 tsp Chinese 5 spice powder
10ml rice bran oil
250g pork mince
1 tsp each ginger and garlic, minced
3/4 cup cooked rice vermicelli, chopped
3 button mushrooms. diced
1-2 shallots, finely sliced
100g water chestnuts, rinsed and chopped (water chestnuts are a grass not a nut)
6 iceberg lettuce cups
1 tsp sesame seeds, toasted (optional)

Combine soy, rice wine, sesame oil and five spice in a bowl
Heat oil in wok, add the mince and brown well
Add ginger, garlic, shallots and vegetables and stir fry 2-3 minutes
Add vermicelli, mix and then soy mixture and stir until heated through.
Spoon into lettuce cups, 2 per person and sprinkle with sesame seeds.

Extra thoughts:
I think you could add finely diced red capsicum to make this dish more colourful and vege-ful, plus you could probably substitute finely diced celery for the water chestnuts, but it would need to be cooked more. The flavour tasted a lot of the vinegar so if you wanted it more salty, change the ratio. You can also do half pork mince, half chicken mince.