Directions

To Cook

1. Heat oil in a pan over medium heat. Sauté garlic until fragrant. Toss in chicken and stir fry until cooked through.
2. Add in carrots and asparagus, stir frying until heated through.
3. Mix in oyster sauce and plum sauce until well combined.
4. Stir in roasted pine nuts and remove from heat. Leave to cool slightly.
5. Wrap chicken filling with lettuce leaves and serve immediately.