San Choy Bow
Looking for a quick and easy dinner that’s bursting with flavour? Look no further than san choy bow, a delightful dish featuring lettuce cups filled with savoury and sweet mince. With just a few simple steps, you can create a meal that’s both delicious and nutritious. Plus, the recipe calls for a variety of veggies, making it a great way to use up leftovers from your fridge. Whether you prefer peas, carrots, bean sprouts, or something else, you can easily customise this dish to suit your family’s tastes.
- 100g vermicelli rice noodles (optional)
- 1 tbsp olive oil
- 1 tbsp garlic, finely chopped
- 500g pork (or chicken mince)
- 2 tbsp tamari (or all-purpose soy sauce)
- 1 tbsp dark soy sauce
- 2 tbsp brown sugar
- 1/2 cup of frozen peas
- 1/2 cup grated carrot
- 1/2 cup bean sprouts
- 220g tin water chestnuts, finely chopped (optional)
- 1 spring onion, finely sliced (plus extra to garnish)
- 1 tbsp sesame oil
- Lettuce cups – gem lettuce (pictured) or oak leaf works best
- Crushed peanuts to serve
- Lime wedges to serve
- Red chilli, sliced to serve (optional)
- Prepare the noodles (if using) as per the packet instructions, rinse with cold water and cut with scissors into small strands. Set aside.
- Heat the oil on high heat in a large skillet, add the garlic and cook, stirring for 30 seconds.
- Add the pork mince and cook for 3-4 minutes until browned.
- Add the tamari (or all-purpose soy sauce), dark soy sauce and brown sugar. Cook for 2 minutes.
- Add the frozen peas, grated carrot, bean sprouts and water chestnuts (if using). Cook for 1 minute or until the peas have thawed.
- Add the rice noodles (if using), spring onion and sesame oil. Stir to combine.
- Serve the san choy bow heaped in lettuce cups, topped with extra sliced spring onion, crushed peanuts, lime wedges on the side and sliced red chilli if using.
MAKE AHEAD AND LEFTOVERS – Refrigerate up to 3 days. Reheat in the microwave. Not suitable to freeze.
6yo and 10yo both approved! (And the 6yo is hard to impress). Have you thought about adding your videos to YouTube to increase your profits (selfishly I just want to be able to watch you instead of Aphmau)?
I am so glad you loved this one as much as we do! Thank you so much for taking the time to comment and rate the recipe – It means so much to me! Oooh you must be reading my mind because I’m in the process of migrating all of my videos to Youtube and to each recipe too! 😍