Lamb and chilli bamboo shoots in little gem leaves

Lamb and chilli bamboo shoots in little gem leaves

  • serves 8
  • A little effort

A great little starter or predinner drinks canape, which you can roll up in the lettuce leaf and eat with one hand. This recipe was created to begin a Chinese dinner. It is not a traditional starter, but the mandarin segments resemble little golden nuggets, symbolising good fortune.



  • groundnut oil
  • garlic 4 cloves, crushed and finely chopped
  • root ginger grated to make 2 tbsp
  • red chillies 2 medium, seeded and finely chopped
  • lamb mince 400g, salt and ground white pepper
  • tinned bamboo shoots 150g, drained and finely diced
  • shiitake mushrooms 12, finely diced
  • shallots 2 small, finely chopped
  • light soy sauce 8 tbsp
  • toasted sesame oil 4 tbsp
  • spring onion 2 large, finely chopped
  • coriander 1 handful, chopped
  • Little Gem lettuces 4, leaves separated
  • roasted peanuts 100g, finely chopped or ground
  • mandarins 5-6 peeled, about 24 segments in total


  • Step 1

    Heat a wok over a high heat, add 2 tbsp oil and stir-fry the garlic, ginger and chilli for 30 seconds. Add the lamb and stir-fry until it starts to turn brown. Throw in the bamboo shoots, mushrooms and shallots and stir-fry for less than 1 minute. Add the soy sauce and sesame oil and stir well. Cook on a high heat until any excess liquid has reduced. Throw in the spring onion and coriander and stir.

  • Step 2

    Arrange the little gem leaves on a plate and spoon some lamb into each leaf. Sprinkle with toasted peanuts and add a small mandarin segment to each. To eat, fold the leaf around the filling like a little parcel.