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Heat the oil in a wok and when smoking, add the pork and quail mince and stir-fry until browned.
Add the pounded garlic and ginger, Chinese sausage, mustard greens, shiitakes, water chestnuts and green shallots and toss well.
Add a splash of shao xing wine then add the caster sugar and soy and stir.
Finally, add the oyster sauce and continue to stir-fry a further minute.
Serve the Sung Choi Bao mince onto a platter, sprinkle with long sliced shallots and place the well-washed lettuce cups beside it. Simply spoon the mince into the lettuce cups before eating.
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