Nutrition:
Put a large wok over a medium-high heat. Fry the meat with 120ml of water for 5 mins, using a wooden spoon to break up any clumps. Once the meat is no longer pink, use a slotted spoon to transfer to bowl, cover and discard any remaining liquid.
Wipe the wok clean and add the oil. Put over a high heat and, once hot, cook the shallots, ginger and garlic for 1-2 mins or until just softened. Add the beans and cook for a further minute – don’t let them fry for too long as you want them to still have bite – before adding back the meat with the oyster, fish and soy sauces, and sesame oil. Remove from the heat and stir in the lime zest and juice.
Combine the hoisin and sriracha for the dipping sauce. Double up the lettuce leaves and divide the meat mixture between them. Garnish with the accompaniments, with lime wedges for squeezing over, not forgetting to drizzle with the dipping sauce. Serve the baus on steamed rice, if you like, with more dipping sauce alongside.
