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 sweet and savoury minced (ground) pork (though you can use chicken instead if you prefer). With just a few simple steps, you can create a meal that’s both delicious and nutritious. This 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. I like the texture added by vermicelli rice noodles, but feel free to leave them out – it will still be delicious!

Can you make San Choy Bow ahead of time?

The minced (ground) meat mixture for San Choy Bow can be made ahead of time; simply refrigerate for up to 3 days. Reheat in the microwave. Not suitable to freeze.

Is San Choy Bow suitable for leftovers?

Yes, San Choy Bow can be refrigerated for up to 3 days. Reheat in the microwave. Not suitable to freeze.

San Choy Bow

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4.8 from 5 reviews

San Choy Bow is a delicious dinner that’s easy to make and fun to eat. Lettuce cups are filled with a flavoursome minced (ground) pork and veggie mixture. Add vermicelli rice noodles if you like!

• Total Time: 20 mins
• Yield: 4 1x

Ingredients

Scale 1x2x3x

• 100 g (3½ oz) vermicelli rice noodles (optional)
• 1 tbsp olive oil
• 1 tbsp finely chopped garlic
• 500 g (1 lb 2 oz) minced (ground) pork (or minced/ground chicken)
• 2 tbsp tamari (or all-purpose soy sauce)
• 1 tbsp dark soy sauce
• 2 tbsp brown sugar
• ½ cup (75 g) frozen peas
• ½ cup (80 g) grated carrot
• ½ cup (45 g) bean sprouts
• 220 g (½ lb) water chestnuts, finely chopped (optional)
• 1 spring onion (scallion), finely sliced, plus extra to garnish
• 1 tbsp sesame oil

To serve

• Lettuce cups, gem lettuce (pictured) or oak leaf work best
• Crushed peanuts
• Lime wedges
• Red chilli, sliced (optional)

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Instructions

1. Prepare the noodles (if using) as per the packet instructions, rinse with cold water, and cut with scissors into small strands. Set aside.
2. Heat the oil in a large frying pan over high heat. Add the garlic and cook, stirring, for 30 seconds.
3. Add the pork and cook for 3–4 minutes until browned.
4. Add the tamari (or all-purpose soy sauce), dark soy sauce and brown sugar. Cook for 2 minutes.
5. Add the frozen peas, carrot, bean sprouts and water chestnuts (if using). Cook for 1 minute or until the peas have thawed.
6. Add the rice noodles (if using), spring onion and sesame oil. Stir to combine.
7. 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.

Notes

MAKE AHEAD

Refrigerate for up to 3 days. Reheat in the microwave. Not suitable to freeze.

LEFTOVERS

Refrigerate for up to 3 days. Reheat in the microwave. Not suitable to freeze.

• Author: Nicole
• Prep Time: 10 mins
• Cook Time: 10 mins
• Category: Asian, entré
• Method: skillet
• Cuisine: Chinese