- 15m prep
- 10m cook
- makes 10
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3,282 people saved this
297 people made this
Maybe it’s the bite from the fresh lettuce (see notes for our secrets to the best crisp lettuce!) or the complementary aromatics of ginger, garlic and sesame oil… or the fact you eat it messily with your hands that keeps us coming back to this san choy bow. A beloved Chinese starter dish, these light, easy and flavourful lettuce cups have become a dinner staple in Aussie households, and for good reason. I love the scent that emerges from my kitchen when I make this recipe.
What's in a classic san choy bow recipe?
Typically Chinese lettuce cups are made with pork mince, we’ve jam-packed our version with chicken mince, bamboo shoots, mushrooms, water chestnuts and noodles, making it the perfect filling and satisfying meal that the kids will gobble up. For extra crunch-factor, we top ours with crushed peanuts as a finishing touch.
Why is this a favourite san choy bow recipe?
The real reason why this san choy bow is one of our favourite weeknight dinners is because it’s insanely easy to make. Seriously, it’ll be on the table in less than 30 minutes. Now that’s what we call a winner dinner!
We think you'll also love this sticky Chinese pork stir-fry, and our collection of enticing Chinese recipes.
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M
Member Recipe
188 caloriesper serve
Allergens: Recipe may contain gluten, wheat, egg, groundnut and sesame.
More nutrition information >
- 15 Ingredients
- 5 Method Steps
15 Ingredients
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1 tbsp peanut oil
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2 tbsp soy sauce
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2 tbsp oyster sauce
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1 tsp sesame oil
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500g Coles RSPCA Approved Chicken Mince
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3 shallots, thinly sliced
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1 tsp finely grated ginger
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2 cloves garlic, crushed
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4 medium button mushrooms, finely chopped
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220g can bamboo shoots, drained, finely chopped
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220g can water chestnuts, drained, finely chopped
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1/2 cup (30g) fried noodles
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10 small iceberg lettuce leaves, washed, dried, trimmed
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1 tbsp sesame seeds
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2 tbsp crushed peanuts
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Select all ingredients
5 Method Steps
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Combine sesame oil (1 tsp sesame oil), soy (2 tbsp soy sauce) and oyster sauce (2 tbsp oyster sauce) in small jug or bowl.
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Heat a wok over high heat until hot. Add peanut oil (1 tbsp peanut oil), then chicken (500g Coles RSPCA Approved Chicken Mince). Stir-fry for 3-4 minutes, breaking up mince, until the mince is just cooked through.
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Reserve 1/3 of the shallots (3 shallots, thinly sliced) for garnish. Add remaining shallots, ginger (1 tsp finely grated ginger), garlic (2 cloves garlic, crushed), mushrooms (4 medium button mushrooms, finely chopped), shoots (220g can bamboo shoots, drained, finely chopped) and chestnuts (220g can water chestnuts, drained, finely chopped) to mince. Stir-fry for 2 minutes.
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Add combined sesame oil sauce, stirring until heated through and sauce thickens slightly. Stir through noodles (1/2 cup (30g) fried noodles).
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Divide mince mixture evenly among lettuce (10 small iceberg lettuce leaves, washed, dried, trimmed) cups. Top with sesame seeds (1 tbsp sesame seeds), nuts (2 tbsp crushed peanuts) and reserved shallots
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Recipe Notes
Where does san choy bow come from?
Originating from China, san choy bow has made its way to Australian shores for us to enjoy and has now gained popularity at Chinese takeaway restaurants. However, since arriving Down Under, the China-born dish has undergone some changes. In fact, san choy bow is traditionally made with pigeon mince in China, but here in Australia we substitute it for pork, turkey or chicken mince.
How to crisp lettuce for san choy bow?
It’s not san choy bow without crisp, fresh lettuce cups and there’s nothing worse than the leaves wilting, or falling apart when it comes to eating them. To ensure you have beautiful, crunchy lettuce boats, cut the stem of the lettuce head, and pull out the core. Then, run it under cold water (core-side-up) which will allow for the leaves to separate from one another, making them easier to pull away in one piece.
If your lettuce is a little dull and limp, a little trick we like to do is submerging the leaves in ice water for 5 minutes. This shocks the leaves, and brings back the crunchy freshness.
What can I substitute for chicken mince?
Although this recipe calls for chicken mince, the great thing about san choy bow is that it’s totally customisable in terms of which protein you want to use. Feel free to use beef, turkey, pork, or even plant-based mince in this recipe!
What is the difference between larb and san choy bow?
Despite larb and san choy bow being somewhat similar, they are very different dishes. Firstly, larb originates from Laos whereas san choy bow is a Chinese dish, which influences the flavour profile of each of the dishes. Larb heroes fish sauce, coriander and lime; the typical south-east Asian tastes, whereas san choy bow is more umami in flavour thanks to soy sauce, oyster sauce and sesame oil. Also, larb is mostly considered a salad, which is often accompanied by lettuce or coconut rice, which san choy bow is not.
NUTRITIONAL INFORMATION
Nutrition per Serving
%Daily Value#
Nutrition information and Health Score does not include ingredients listed as to serve or any serving suggestions.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
# The % daily values indicates how much of a nutrient in a food serving contributes to a daily diet, based on general nutritional advice for a diet of 2100 calories a day.
* Health Scores are calculated on a 1-10 scale based on nutrient density and USDA (global standard) recommendations for a healthy diet. A higher Health Score indicates a healthier recipe. The value is based on the impact of macronutrients and micronutrients in the recipe.
Image by Mark O'meara
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