If you have ever craved a dish that feels both fresh and indulgent, packed with vibrant textures and a symphony of savory flavors, then this San Choy Bow (Chinese Lettuce Wraps) Recipe is about to become your new favorite go-to. Every bite delivers a delightful crunch from the crisp lettuce paired with a luscious, saucy pork filling rich with ginger, garlic, and earthy mushrooms. This dish is a perfect harmony of simplicity and complexity, making it a crowd-pleaser that’s quick to whip up yet irresistibly satisfying. Let’s dive into the ingredients and steps that make this classic Chinese street food a kitchen staple.
Ingredients You’ll Need
Ingredients You’ll Need
These ingredients are straightforward but essential, each bringing a unique dimension to the San Choy Bow (Chinese Lettuce Wraps) Recipe, from the tender pork mince to the crisp veggies and flavorful sauces. Together, they create an irresistible filling that balances savory, sweet, and umami notes with textural contrast.
- Cornflour: Used to thicken the sauce so it coats the filling beautifully.
- Light soy sauce: Gives a subtle salty umami flavor without overpowering the dish.
- Dark soy sauce: Adds depth of color and richer soy notes to the sauce.
- Oyster sauce: Brings a luscious, slightly sweet seafood essence that complements pork amazingly.
- Sesame oil: A small drizzle adds a fragrant nuttiness that elevates the filling.
- Chinese cooking wine: Enhances the aroma and tenderizes the pork; Mirin or dry sherry work well as substitutes.
- White sugar: Balances the savory flavors with a hint of sweetness; optional based on your preference.
- Peanut oil: Perfect for stir-frying and adds a light nutty note.
- Garlic and ginger: The dynamic duo that infuses the filling with fresh, pungent warmth.
- Pork mince: The hearty base of the filling, rich and juicy once cooked.
- Onion: Adds sweetness and texture as it softens during cooking.
- Carrot: Provides a subtle crunch and a vibrant pop of color.
- Water chestnuts: Their crisp texture is a must-have for contrast in every bite.
- Baby corn: Adds mild sweetness and unique texture, enhancing the veggie mix.
- Mushrooms (shiitake preferred): Bring an earthy depth that rounds out the filling wonderfully.
- Lettuce leaves: The fresh, crunchy vessel that makes this dish so fun and light to eat.
- Crushed peanuts: Optional but a delightful topping with crunch and nuttiness.
- Scallions or shallots: Finish the dish with a fresh, sharp bite.
How to Make San Choy Bow (Chinese Lettuce Wraps) Recipe
Step 1: Prepare the Sauce
Mix the cornflour with one tablespoon of water until smooth to prevent lumps. Then combine with the light soy sauce, dark soy sauce, oyster sauce, sesame oil, Chinese cooking wine, and white sugar. This blend will be poured over the filling later, giving it that glossy, irresistible coating you’re after.
Step 2: Sauté Aromatics
Heat the peanut oil in a wok or large skillet over high heat. Toss in the minced garlic and ginger, stirring quickly to release their fragrant aromas without burning. Then add the finely chopped onion, letting it soften just a little to layer in sweetness and depth.
Step 3: Cook the Pork
Add the pork mince to the wok and stir continuously until it turns white all over. This signals that the pork is cooked through and ready for the vegetables. Make sure to break it up so the filling isn’t clumpy but has a lovely crumbly texture.
Step 4: Add Vegetables
Stir in the chopped carrot, water chestnuts, baby corn, and mushrooms. Let them cook together for about two minutes; this softens the carrot just enough while maintaining that satisfying crunch from the chestnuts and corn. The mix will start to smell amazing at this point.
Step 5: Incorporate the Sauce
Pour the prepared sauce over the pork and vegetable mixture. Keep stirring as it heats through for around 90 seconds, allowing the sauce to thicken and become beautifully glossy. This step ensures each bite of the filling is moist and packed with flavor.
Step 6: Get Ready to Serve
Transfer the filling to a serving bowl. Arrange your large lettuce leaves on a platter alongside small bowls of crushed peanuts and sliced scallions. This setup allows everyone to build their own wraps exactly the way they like.
Step 7: Assemble and Enjoy
To serve the San Choy Bow (Chinese Lettuce Wraps) Recipe, spoon a generous amount of the pork filling into a lettuce leaf, top with peanuts and scallions, then fold or roll it up. The result is a burst of flavors and textures that’s fresh, savory, slightly sweet, crunchy, and utterly delicious.
How to Serve San Choy Bow (Chinese Lettuce Wraps) Recipe
Garnishes
Crushed peanuts add an irresistible crunchy texture and nutty flavor that complements the savory filling perfectly. Freshly sliced scallions or shallots give a pop of color and sharp, fresh bite, which brightens the overall dish and enhances each wrap.
Side Dishes
Serving this alongside steamed jasmine rice or simple fried rice balances the meal, while light Asian-inspired salads with sesame dressing keep the spread fresh and vibrant. A miso soup or hot and sour soup could add a nice warm touch that complements the cool crispness of the lettuce wraps.
Creative Ways to Present
Try serving the filling buffet-style with small bowls of toppings like chopped cilantro, finely diced red chili, or even a drizzle of hoisin or sriracha for guests to personalize their wraps. For a party, individual lettuce leaves filled and laid out on a platter invite easy, finger-food-style eating that’s perfect for social gatherings.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cooked filling in an airtight container in the refrigerator for up to two days. It’s best not to store the lettuce leaves after assembly as they can wilt. Instead, store the filling and assemble fresh wraps when ready to eat for the best texture.
Freezing
The pork and vegetable filling freezes beautifully. Place it in a freezer-safe container or bag, removing as much air as possible, and it will keep for up to three months. Thaw overnight in the fridge before reheating gently on the stovetop or in the microwave.
Reheating
Reheat the filling in a skillet over medium heat, stirring occasionally until warmed through and glossy again. Avoid overheating to prevent the meat from drying out. Serve immediately with fresh lettuce and garnishes for the perfect wrap building experience.
FAQs
Can I use ground chicken or beef instead of pork?
Absolutely! Ground chicken or beef can be substituted in the San Choy Bow (Chinese Lettuce Wraps) Recipe. Just keep an eye on cooking times as leaner meats may cook faster and can dry out, so adjusting the sauce and adding a touch of oil can help maintain moisture.
What type of lettuce works best for these wraps?
The best lettuce leaves are large, soft, and pliable varieties like iceberg, butter lettuce, or Boston lettuce. They hold the filling well without cracking and provide the perfect crisp texture that complements the saucy pork filling.
Is this recipe spicy?
The traditional San Choy Bow (Chinese Lettuce Wraps) Recipe isn’t inherently spicy, but you can easily add heat by incorporating chopped fresh chili into the filling or offering chili sauce on the side. It’s very adaptable to your preferred spice level.
Can I make this recipe vegetarian?
Yes! Substitute the pork mince with finely chopped mushrooms, firm tofu crumbles, or textured vegetable protein. Keep the flavor rich by retaining the sauces and perhaps adding some extra umami-rich ingredients like hoisin sauce or chopped nuts.
How do I ensure the filling isn’t watery?
Make sure to drain canned vegetables like water chestnuts and baby corn well before chopping. Cooking the filling on high heat helps evaporate excess moisture quickly, and the cornflour in the sauce thickens everything nicely into that perfect glossy coating.
Final Thoughts
This San Choy Bow (Chinese Lettuce Wraps) Recipe truly brings together the best of flavors and textures into a dish that feels both light and rich, making it perfect for weeknight dinners or entertaining guests. The joy of assembling your own wrap combined with the savory filling is irresistible. I wholeheartedly encourage you to try this recipe and enjoy the fresh, fun, and utterly delicious experience that’s become a cherished favorite in my kitchen!
Print
San Choy Bow (Chinese Lettuce Wraps) Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 3 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: Chinese
- Diet: Halal
Description
San Choy Bow is a delicious Chinese lettuce wrap recipe featuring savory pork mince mixed with crisp vegetables and a flavorful soy-based sauce. Served in fresh lettuce leaves and topped with crunchy peanuts and scallions, this dish offers a refreshing and light meal perfect for an appetizer or main course.
Ingredients
Sauce
- 1 1/4 tsp cornflour / cornstarch
- 3 tbsp water (separated)
- 1 1/2 tbsp light soy sauce
- 1 tsp dark soy sauce
- 2 tbsp oyster sauce
- 1 tsp sesame oil
- 2 tbsp Chinese cooking wine (or substitute Mirin or dry sherry)
- 1 tsp white sugar (optional)
Filling
- 1 tbsp peanut oil
- 1 clove large garlic, minced
- 1/2 tsp ginger, minced
- 300g / 10oz pork mince (ground pork)
- 1/2 onion, finely chopped
- 1 small carrot, finely chopped
- 100g / 3.5oz canned water chestnuts, drained and finely chopped
- 5 baby corn (canned or fresh), finely chopped
- 5 mushrooms, finely chopped (shiitake preferred, Swiss Brown used)
To Serve
- 8 large or 16-20 small lettuce leaves (preferably soft lettuce)
- Crushed peanuts
- Finely sliced scallions / shallots
Instructions
- Prepare the Sauce: Mix the cornflour with 1 tablespoon of water until smooth and lump-free. Add the remaining sauce ingredients—light soy sauce, dark soy sauce, oyster sauce, sesame oil, Chinese cooking wine, and sugar—and stir well to combine.
- Heat Oil and Aromatics: Heat the peanut oil in a wok or large skillet over high heat. Add the minced garlic and ginger and stir quickly for a few seconds to release their flavors, then add the finely chopped onion.
- Cook the Pork: Stir-fry the onion for about one minute, then add the pork mince. Cook the pork, stirring frequently, until it turns white and is nearly cooked through.
- Add Vegetables: Add the finely chopped carrot, water chestnuts, baby corn, and mushrooms to the wok. Continue cooking for about two minutes until the carrot softens and the pork is fully cooked.
- Add Sauce and Thicken: Pour the prepared sauce over the filling mixture. Cook for 1 1/2 minutes, stirring often, until the sauce thickens and becomes glossy, coating the filling evenly.
- Prepare to Serve: Transfer the cooked filling into a serving bowl. Arrange the lettuce leaves, crushed peanuts, and finely sliced scallions separately on the side for assembly.
- Serve: Spoon some of the filling into a lettuce leaf, top with crushed peanuts and scallions, then wrap or bundle the leaf to eat like a wrap. Enjoy the combination of savory, crunchy, and fresh flavors!
Notes
- Use light and dark soy sauces for depth of flavor; adjust quantity to taste if preferred less salty.
- Chinese cooking wine can be substituted with Mirin or dry sherry if unavailable.
- Pork mince can be replaced with ground chicken, turkey, or a plant-based alternative for different variations.
- Canned vegetables like water chestnuts and baby corn add crunch; fresh versions can be used if preferred.
- Choose soft, large lettuce leaves like butter lettuce or iceberg for easy wrapping and a fresh, crisp bite.
