Kylie finds inspiration for her cooking from the generous people she meets in the heart of Shanghai’s old town.
Using a vegetable peeler, finely slice carrot lengthways into ribbons.
Cut carrot into a fine julienne and set aside.
Soak lettuce leaves in cold water for 1 hour, drain them well and set aside, covered, in the refrigerator.
Heat peanut oil in a hot wok, stir-fry beans, onions, ginger and garlic for 30 seconds.
Add mushrooms and stir-fry for 30 seconds.
Pour in wine, soy sauce, sugar, oyster sauce and sesame oil, and stir-fry for 1 minute or until vegetables are just cooked through.
Toss in reserved carrot, celery, bok choy, bean sprouts, spring onions and stir-fry for a further 30 seconds.
Remove vegetable mixture from wok, using a slotted spoon to ensure you leave any juices in the wok.
Serve in a bowl set on a large platter, garnished with coriander, and accompanied with the lettuce-leaf cups.
To eat, simply spoon vegetable mixture into lettuce cups, roll up to enclose the filling and eat with your fingers!