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
Scale
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.
